Description
A comforting and flavorful Chicken Penne Pasta dish featuring tender chicken pieces cooked in a creamy Parmesan sauce, tossed with al dente penne pasta, and topped with a fresh tomato basil bruschetta for a burst of freshness. Perfect for a satisfying weeknight dinner that combines creamy textures and bright flavors.
Ingredients
Bruschetta Topping
- 2 cups grape tomatoes, chopped
- 3 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Pasta & Chicken
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper, to taste
Sauce
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup white wine (or white cooking wine)
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prepare bruschetta topping: Combine chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper in a bowl. Let it sit at room temperature to allow flavors to meld while preparing the rest of the dish.
- Cook the pasta: Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces in a single layer and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove from skillet and set aside.
- Make the sauce base: In the same skillet, melt butter over medium heat. Add diced shallot and minced garlic, cooking for about 1 minute until fragrant. Whisk in flour and cook briefly to remove raw flavor.
- Add liquids: Slowly whisk in chicken broth to prevent lumps. Pour in white wine and continue cooking on low heat for 3 to 5 minutes until sauce thickens slightly. Return cooked chicken to the skillet.
- Finish the sauce: Stir in heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a gentle simmer over medium-low heat, then incorporate freshly grated Parmesan cheese, stirring until melted and smooth.
- Combine pasta and sauce: Add the drained penne pasta to the skillet and toss gently to coat the pasta evenly with the creamy sauce. Remove from heat and adjust seasoning with salt and pepper as needed.
- Serve: Plate the creamy chicken penne pasta, top with extra Parmesan cheese and generous spoonfuls of the prepared bruschetta topping. Serve immediately for a warm and fresh meal experience.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- White wine is optional; substitute with extra chicken broth if preferred.
- Adjust crushed red pepper flakes to control the spice level.
- Letting the bruschetta topping marinate enhances its flavor intensity.
- To save time, prepare the bruschetta topping and chop ingredients ahead of cooking.
