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Crack Chicken Penne: Comfort Food That Delights Every Bite

This Crack Chicken Penne is a creamy, comforting dish featuring seared chicken and penne pasta, ideal for busy weeknights and guaranteed to please any crowd.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz Penne Rigate or rigatoni or fusilli
For the Chicken
  • 1 lb Boneless Skinless Chicken Breasts Key protein for tenderness and flavor
For the Sauce
  • 1 cup Heavy Cream or full-fat Greek yogurt
  • 1/2 cup Freshly Grated Parmesan Cheese always use freshly grated for maximum flavor
  • 1 tsp Kosher Salt Avoid table salt without adjusting quantity
  • 3 cloves Minced Garlic fresh is best
For Garnishing
  • 1/4 cup Fresh Italian Parsley can substitute with basil or chives
  • to taste Coarse Black Pepper adjust to your taste
For Cooking
  • 1 tbsp Olive Oil can use vegetable oil

Equipment

  • large pot
  • large skillet
  • Cutting Board
  • Cooking spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1-2 minutes less than package instructions for al dente texture. Reserve ½ cup starchy pasta water, drain penne, and set aside.
  2. Pat chicken dry and heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes until golden-brown, then flip and cook for another 3-4 minutes. Remove chicken and let rest.
  3. In the same skillet, sauté minced garlic for about 30 seconds. Add heavy cream and bring to a gentle simmer, cooking for 5-7 minutes until thickened.
  4. Whisk in Parmesan cheese until melted. If too thick, stir in reserved pasta water to reach desired consistency.
  5. Add drained penne to the skillet and toss to coat with sauce. Slice rested chicken into strips and serve over penne, topped with parsley and black pepper.

Notes

For best results, avoid moving chicken while searing for a beautiful crust. Store leftovers in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of cream.