This is one of those dinners that checks every box: easy, creamy, cheesy, protein-packed, and ready in under 40 minutes. You start with seasoned chicken, sear it until golden, then toss it with al dente penne in a buttery Parmesan cream sauce that’s pure comfort on a plate.
You can keep it simple or throw in some spinach, sun-dried tomatoes, or mushrooms to make it your own.
Why You’ll Love It
- Comfort food made simple—ready in 30–40 minutes
- Crowd-pleaser for kids and adults alike
- Naturally halal—no wine or pork
- Easy to customize with veggies or different cheeses
- Reheats like a dream for leftovers
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~35–40 minutes
- Servings: 4–6
- Calories per serving: ~500–550
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 2 tbsp olive oil
For the Pasta & Sauce:
- 12 oz penne pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp flour
- 2 cups milk (or 1 cup milk + 1 cup cream for extra richness)
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp chopped parsley or basil (for garnish)
- Optional: 1/2 cup sautéed spinach, mushrooms, or sun-dried tomatoes
How to Make It
1. Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook penne until just al dente (it will finish cooking in the sauce).
- Drain and reserve 1/2 cup of pasta water.
2. Sear the Chicken
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Make the Creamy Parmesan Sauce
- In the same pan, melt butter over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Whisk in flour and cook for 1 minute to create a roux.
- Slowly pour in milk, whisking constantly until smooth.
- Bring to a gentle simmer and cook until thickened (about 4–5 minutes).
- Stir in Parmesan cheese, red pepper flakes (if using), and season with salt and pepper.
If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
4. Combine and Toss
- Add cooked pasta and seared chicken into the sauce.
- Toss to coat everything evenly.
- Cook for another 2–3 minutes over low heat to marry the flavors.
5. Serve & Garnish
- Sprinkle with chopped fresh parsley or basil.
- Serve hot with extra Parmesan and warm garlic bread on the side.
Serving Ideas
- Garlic bread or warm naan
- Simple arugula salad with lemon vinaigrette
- Roasted broccoli, zucchini, or green beans
- Chilled sparkling lemonade or citrus-infused water
Variations
- Veggie-loaded: Add sautéed mushrooms, spinach, or cherry tomatoes
- Cheesy twist: Mix in a little mozzarella or gouda with the Parmesan
- Protein swap: Use shrimp or cooked turkey instead of chicken
- Gluten-free: Use GF pasta and a 1:1 GF flour for the roux
- Lightened-up: Use low-fat milk and skip the flour for a thinner sauce
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze cooled portions for up to 2 months (sauce texture may change slightly)
- Reheat: Warm in a skillet with a splash of milk or broth to loosen the sauce
FAQ
Can I use pre-cooked chicken?
Absolutely—just dice and stir it in with the pasta and sauce to heat through.
Is this halal?
Yes! Just make sure your chicken and cheese are halal-certified.
Can I use a store-bought Alfredo sauce?
You can, but the homemade Parmesan sauce takes just minutes and tastes way better.
Does this work with other pasta shapes?
Totally—try rigatoni, farfalle, or fusilli!
Final Thoughts
This Creamy Parmesan Chicken with Penne is the kind of meal you’ll want on repeat—easy, comforting, and full of classic flavor. It’s everything we love about pasta night, with just the right balance of garlic, cheese, and creamy richness. Simple, soul-warming, and 100% satisfying.
