Name: Crac Chicken Penne
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pieces chicken breast (boneless, skinless); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder ((or 2 cloves fresh garlic, minced)); 1 tsp onion powder; 1 tsp paprika; 1 tsp dried oregano ((or 1 tbsp chopped fresh)); 1 tsp dried basil ((or 1 tbsp chopped fresh)); 12 oz penne pasta ((or any preferred pasta shape)); 2 tblsp olive oil ((or preferred cooking oil)); 2 tblsp butter ((unsalted preferred)); 1 cup heavy cream ((or half-and-half for a lighter sauce)); 1/2 cup Parmesan cheese, freshly grated ((fresh is best)); 2 tblsp fresh parsley, chopped ((for garnish))

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Crac Chicken Penne is a creamy, speedy weeknight dinner that comes together with everyday ingredients and delivers comfort with a little gourmet flair. Tender, seasoned chicken meets al dente penne in a buttery cream sauce brightened by Parmesan and parsley—great for busy nights, date nights at home, or anytime you need a satisfying one-pan meal.

Table of Contents hide

1 Why you’ll love this dish

2 Step-by-step overview

3 What you’ll need

4 Directions to follow

5 How to plate and pair

6 Storage and reheating tips

7 Helpful cooking tips

8 Creative twists

9 Common questions

10 Crac Chicken Penne

Why you’ll love this dish

This recipe is quick, forgiving, and crowd-friendly. It balances rich cream and sharp Parmesan with simple pantry spices so you get big flavor without fuss. It’s ideal when you want something more interesting than plain pasta but don’t have hours to cook.

"Weeknight magic: I made this in 25 minutes and everyone asked for seconds." — a regular tester

If you enjoy easy, crowd-pleasing bites with bold flavors, you might also like these Buffalo Chicken Bombs, another simple recipe that shines at gatherings.

Step-by-step overview

Season and sear the chicken until just cooked through, then rest and slice.
Boil penne until al dente while the sauce comes together.
Make the cream-Parmesan sauce in the same pan to capture browned bits for depth.
Toss pasta and sliced chicken with the sauce, finish with parsley, and serve hot.

This overview helps you multitask—pasta and sauce happen while the chicken rests, cutting total time.

What you’ll need

2 pieces chicken breast (boneless, skinless)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder (or 2 cloves fresh garlic, minced)
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano (or 1 tbsp chopped fresh)
1 tsp dried basil (or 1 tbsp chopped fresh)
2 tbsp olive oil (or preferred cooking oil)
12 oz penne pasta (or any preferred pasta shape)
2 tbsp butter (unsalted preferred)
1 cup heavy cream (or half-and-half for a lighter sauce)
1/2 cup Parmesan cheese, freshly grated (fresh is best)
2 tbsp fresh parsley, chopped (for garnish)

Substitutions and notes: swap chicken breasts for boneless thighs (see Tips). For a lighter finish, use half-and-half plus a teaspoon of cornstarch to thicken. For gluten-free, use a GF pasta. For more weeknight dinner ideas check the full dinner collection.

Directions to follow

Bring a large pot of salted water to a boil. Add penne and cook until al dente (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
While the pasta cooks, pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, oregano, and basil.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.
Reduce heat to medium. Add 2 tbsp butter to the same skillet. If using fresh garlic, add 1–2 minced cloves and sauté 30 seconds until fragrant.
Pour in 1 cup heavy cream and bring to a gentle simmer. Scrape up browned bits from the pan (this is flavor gold).
Whisk in 1/2 cup grated Parmesan until melted. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
Add drained penne and sliced chicken to the skillet. Toss to coat evenly and warm through for 1–2 minutes. Taste and adjust salt and pepper.
Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.

Timing: active hands-on time ~20 minutes; total time ~30 minutes. Serves 2–3.

How to plate and pair

Best ways to enjoy it:

Plate in shallow bowls so the sauce pools nicely. Twirl the pasta with tongs for a tidy presentation, then lay sliced chicken across the top.
Garnish with extra Parmesan and a few parsley sprigs.

Pairings:

A simple green salad with lemon vinaigrette cuts through the creaminess.
Garlic bread or a crusty baguette is excellent for mopping up sauce.
For wine, choose a crisp white like Pinot Grigio or a lightly oaked Chardonnay. For beer, a wheat ale matches cream sauces well.

Storage and reheating tips

Refrigeration: Store in an airtight container for up to 3–4 days. Keep sauce and pasta together—cream sauces survive in the fridge but change texture slightly.
Freezing: Not ideal for long-term freezing because cream can separate. If you must freeze, cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw in fridge overnight.
Reheating: Reheat gently on the stovetop over low heat. Add a splash of milk or cream and stir frequently until warmed through. Microwave in short bursts, stirring between intervals to avoid overheating.
Safety: Reheat only once. Do not leave cooked chicken or cream sauce out at room temperature for more than 2 hours.

Helpful cooking tips

Rest the chicken: Letting cooked chicken rest 5 minutes keeps juices in the meat for a juicier result.
Thin slices: Slice the chicken thin against the grain for tender bites that mix well with pasta.
Deglaze for flavor: After searing chicken, deglaze the pan with a tablespoon of pasta water before adding cream to capture more flavor.
Cheese matters: Freshly grated Parmesan melts and flavors better than pre-grated powders.
Control richness: For less heavy sauce, use half-and-half and thicken slightly with 1 tsp cornstarch diluted in a little cold water.

Creative twists

Spicy kick: Add 1/4–1/2 tsp red pepper flakes or a drizzle of chili oil.
Lemon-herb: Stir in 1 tsp lemon zest and a squeeze of lemon juice for brightness.
Tomato twist: Fold in 1/2 cup halved cherry tomatoes or 1/4 cup sun-dried tomatoes.
Veg-forward: Add sautéed mushrooms, spinach, or roasted vegetables for color and nutrition.
Vegetarian swap: Replace chicken with crispy tofu or roasted cauliflower; use vegetable broth or dairy-free cream alternatives.
Low-carb: Swap penne for zucchini ribbons or shirataki noodles.

Common questions

Q: How long does this take from start to finish?
A: About 25–30 minutes total. Pasta and sauce can be made while chicken rests.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are more forgiving and stay juicier. Reduce pan time slightly and check for 165°F (74°C) internal temp.

Q: Can I make this in advance for guests?
A: You can cook components ahead—slice and chill chicken, cook pasta slightly under al dente and toss with a tiny bit of oil. Reheat gently in sauce just before serving. Avoid reheating dishes with cream multiple times.

Q: Is heavy cream necessary?
A: Heavy cream gives the silkiest texture, but you can use half-and-half for a lighter sauce. If using a lower-fat option, add a small slurry (1 tsp cornstarch + 1 tbsp cold water) to help thicken.

Q: Can I freeze leftovers?
A: Freezing is possible but the cream sauce may separate. Freeze only if needed and plan to reheat slowly with added liquid to help re-emulsify.

If you want more quick dinner ideas that are weeknight-friendly, check the dinner collection linked earlier for inspiration.