Chicken Penne Pasta (33-38 Minutes)

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Ah, the classic appeal of chicken and pasta. This recipe combines tender chunks of chicken and perfectly al dente penne with a subtly flavorful light red sauce. With a generous topping of melted cheese, this dish strikes a balance between simplicity and indulgence, perfect for weeknight dinners or impromptu gatherings.

  • Prep Time: 5 minutes
  • Cook Time: 28-32 minutes
  • Total Time: 33-38 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups penne pasta
  • 1 can (14.5 oz) diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 onion, finely diced
  • 1 cup shredded mozzarella cheese or a cheese blend of your choice
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper, to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Cook the Pasta (10-12 minutes): In a pot of boiling salted water, cook penne according to package directions until al dente. Drain and set aside.
  2. Cook the Chicken (10 minutes): While the pasta is cooking, heat olive oil over medium-high heat in a larger skillet. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through. Remove from skillet and set aside.
  3. Prepare the Sauce (8-10 minutes): In the same skillet, add a tad more oil if needed. Sauté the onions until translucent. Add minced garlic, cooking for an additional minute. Pour in the diced tomatoes with their juice. Add oregano and basil, stirring to combine. Let the sauce simmer for about 5 minutes. If you find the sauce too thick, you can add a splash of chicken broth or water to achieve the desired consistency.
  4. Combine Chicken, Pasta, and Sauce (5 minutes): Return the cooked chicken to the skillet. Add the drained penne and stir to combine, ensuring that the pasta and chicken are well-coated with the sauce.
  5. Add Cheese and Serve (5 minutes): Sprinkle the shredded cheese over the top of the pasta in the skillet. Cover the skillet with a lid for a few minutes until the cheese is melted. Alternatively, you can place the skillet under a preheated broiler for a couple of minutes to melt and slightly brown the cheese, but keep a close eye on it to avoid burning.

Notes

For an added layer of flavor, consider incorporating a splash of red wine or a teaspoon of sugar to the sauce. Fresh basil can be used in place of dried for a more vibrant flavor. Pair this delightful dish with a fresh garden salad or crusty garlic bread for a complete, hearty meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 70mg

Pair this with...

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

For Tomorrow's Dinner

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