Introduction

Crac Chicken Penne is a comforting and flavorful dish featuring tender, spice-rubbed chicken paired with creamy pasta. This recipe combines simple ingredients into a satisfying meal that’s perfect for any night of the week.

A close-up view of creamy pasta with grilled chicken served in black bowls. Each bowl contains a layer of penne pasta coated in a rich, white cream sauce with a smooth texture. On top of the pasta are several pieces of golden-brown grilled chicken strips, slightly charred for a crispy look. Fresh green parsley is sprinkled across the dish, adding a touch of color and freshness. The background consists of a white marbled surface with small scattered herbs around the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces Chicken Breast, boneless and skinless
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder (or fresh garlic for bolder flavor)
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Dried Oregano (fresh preferred)
1 teaspoon Dried Basil (fresh preferred)
2 tablespoons Olive Oil (or preferred cooking oil)
12 oz Penne Pasta (any pasta shape can be used)
2 tablespoons Unsalted Butter
1 cup Heavy Cream (or half-and-half for a lighter option)
1/2 cup Parmesan Cheese, freshly grated
2 tablespoons Fresh Parsley (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil. Rub this spice mixture evenly onto both sides of the chicken breasts.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until they develop a golden brown crust.
Step 4: Transfer the skillet to the preheated oven and bake the chicken for 20–25 minutes, or until the internal temperature reaches 165°F (75°C) using a meat thermometer.
Step 5: While the chicken bakes, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Step 6: Once the chicken is done, let it rest for a few minutes before slicing into strips.
Step 7: In the same skillet used for the chicken, melt butter over low heat. Stir in the heavy cream, Parmesan cheese, and fresh parsley, cooking gently until the sauce thickens.
Step 8: Toss the cooked penne into the creamy sauce until the pasta is well coated.
Step 9: Serve the creamy penne topped with sliced chicken. Garnish with extra parsley and Parmesan if desired.

Tips & Variations

For a bolder garlic flavor, use freshly minced garlic instead of garlic powder when rubbing the chicken.
Swap penne for any other pasta shape you prefer, such as rigatoni or fusilli.
Use half-and-half instead of heavy cream for a lighter sauce option.
Add sautéed mushrooms or spinach to the creamy sauce for added texture and nutrition.
Fresh herbs like basil or oregano can be used fresh or dried depending on availability.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

How to Serve

Four views of creamy chicken penne pasta served in white bowls on a white marbled surface. Each bowl shows layers of al dente penne pasta in a smooth, light beige creamy sauce spread evenly. On top, several browned grilled chicken strips with golden, slightly charred edges are arranged neatly. Fresh green parsley flakes are sprinkled over the pasta and chicken for color contrast. Light specks of ground black pepper are visible on the sauce and chicken, adding texture. The scene is bright and clean, with some parsley leaves and utensils placed around the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken cuts for this recipe?

Yes, boneless, skinless thighs can be used instead of breasts. They may require slightly different cooking times but will add extra juiciness and flavor.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan, Pecorino Romano or Grana Padano are good alternatives. You can also use nutritional yeast for a dairy-free option, though the flavor will be different.