One-Pan Creamy Tomato Chicken Penne

By Sprig Originals ✓ · cooked up in Sprig

A weeknight chicken penne built entirely in one skillet: seared chicken thighs or breasts, a garlicky tomato-cream sauce made from the same browned bits, and penne finished right in the pan so every noodle drinks up the sauce. It's the flexible base recipe worth memorizing — swap to an all-cream garlic sauce or a lean marinara with the notes at the end.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts or thighs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 tbsp olive oil

• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 3 tbsp tomato paste
• 1 14.5-oz can crushed tomatoes
• 3 cups low-sodium chicken broth
• 12 oz dried penne
• 3/4 cup heavy cream
• 1/2 tsp sugar

• 3/4 cup finely grated Parmesan
• 1/4 cup chopped fresh basil or parsley
• kosher salt and black pepper, to taste

Instructions

1. Pat the chicken dry. If using breasts, slice each in half horizontally into two thin cutlets so they cook quickly and evenly. Season all over with the salt, pepper, Italian seasoning, and garlic powder.
2. Heat the olive oil in a 12-inch skillet or braiser over medium-high until it shimmers, about 2 minutes. Add the chicken in a single layer without crowding and sear undisturbed 4 to 5 minutes, until deeply golden. Flip and cook 3 to 4 minutes more, until an instant-read thermometer reads 165°F. Transfer to a cutting board and let rest.
3. Reduce heat to medium. Add the butter and onion to the same pan and cook 3 to 4 minutes, scraping up the browned bits with a wooden spoon, until the onion is soft and translucent. Add the garlic and red pepper flakes and cook 45 seconds, just until fragrant.
4. Stir in the tomato paste and cook 2 minutes, stirring constantly, until it darkens to a brick red and smells sweet rather than raw — this is where the sauce gets its depth.
5. Add the crushed tomatoes, chicken broth, and sugar. Scrape the bottom of the pan clean, raise the heat, and bring to a strong simmer.
6. Stir in the dry penne. Simmer uncovered over medium heat, stirring every 2 minutes so nothing sticks, for 11 to 14 minutes, until the pasta is al dente and the liquid has reduced to a loose, glossy sauce that coats the noodles. If it tightens up before the pasta is done, splash in 1/4 cup water at a time.
7. Reduce the heat to low and stir in the heavy cream and Parmesan until melted and the sauce turns a pale orange, about 2 minutes. Do not let it boil hard after the cream goes in. Taste and adjust salt and pepper.
8. Slice the rested chicken crosswise into 1/2-inch strips and stir it into the pasta along with any juices from the board. Let everything sit off the heat for 3 minutes to settle, then top with the basil and extra Parmesan and serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem