Creamy Chicken Penne Pasta That's Silky Smooth in 30 Minutes (No Heavy Cream Required)
Silky, creamy chicken penne pasta made in 30 minutes with no heavy cream. Tender seared chicken, ridged penne, and a velvety cream cheese-Parmesan sauce that clings to every bite. A weeknight favorite even picky kids ask for.
Equipment
- Large Pot (5-quart)
- 12-inch Skillet or Dutch Oven with Lid
- Colander
- Measuring Cups and Spoons
- Wooden spoon or silicone spatula
Ingredients
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken pieces dry, then season generously with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat and add the chicken in a single layer. Cook undisturbed for 5-6 minutes until golden-brown, flip, and cook 3-4 minutes more until cooked through. Transfer to a plate.
- Reduce heat to medium and add the diced onion to the same skillet. Scrape up any browned bits as you stir and cook 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 30-60 seconds until fragrant. Do not let it burn.
- Pour in the low-sodium chicken broth and scrape up every browned bit from the bottom of the pan. Bring to a simmer.
- Reduce heat to low and add the cubed cream cheese, stirring constantly until it melts into the broth. Whisk out any lumps.
- Stir in the grated Parmesan and Italian seasoning until melted and slightly thickened. Taste and adjust salt and pepper.
- Meanwhile, cook the penne in well-salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta without rinsing.
- Return the drained pasta to the large pot or add it to the skillet. Add the seared chicken and pour the sauce over everything. Toss well, adding splashes of reserved pasta water until the sauce is glossy and clings to the penne.
- Let the pasta rest off the heat for 2-3 minutes so the sauce thickens. Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
No heavy cream here: the silky sauce comes from cream cheese, Parmesan, and starchy pasta water. Soften the cream cheese and cube it before starting to avoid lumps. If the sauce looks thin before tossing, do not worry — the pasta will absorb it. Add reserved pasta water a splash at a time until glossy. Store leftovers in an airtight container in the fridge for up to 4 days; add a splash of broth when reheating. Freezes for up to 3 months, though the pasta softens. For gluten-free, swap in gluten-free pasta. For dairy-free, use dairy-free cream cheese and nutritional yeast or dairy-free Parmesan.