Name: Crac Chicken Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz Penne Pasta (Any pasta shape can be used); 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); 2 tablespoons Butter (Unsalted preferred); 1 cup Heavy Cream (Or half-and-half for a lighter option); 1/2 cup Parmesan Cheese (Freshly grated is preferred); 2 tablespoons Fresh Parsley (For garnish)

Jump to Recipe Print Recipe

QUICK REMINDER:

While we have provided a jump to recipe button, please note that if you scroll straight to the recipe card, you may miss helpful details about ingredients, step-by-step tips, answers to common questions and helpful guidance to improve your results.

Crac Chicken Penne is that creamy, cozy, ultra-satisfying pasta dish you make once and immediately think, “Ohhhh this is going on repeat.” This Crac Chicken Penne is fast, it’s comforting, it’s ridiculously creamy, and it tastes like something you ordered from a cute little bistro—but you made it at home, in like 30 minutes. Crac Chicken Penne is the kind of weeknight dinner that saves your mood, your budget, and honestly a little bit of your sanity. I stumbled into this combo on a wild busy Tuesday in Austin, when I had chicken, penne, and not much else, and I threw everything in a pan and hoped for the best. It turned into this creamy, herby, almost-addictive pasta that my kids demolished and my husband literally asked, “Why is this so good?” three times in one meal.

You get juicy seasoned chicken, tender penne, a silky garlic-Parmesan cream sauce, and just enough herbs to make it feel fancy without any extra work. It reheats beautifully, it’s meal-prep friendly, and you can tweak it a hundred different ways to fit your family, your macros, or just your mood. Make it easy. Make it delicious. Make it yours. You can do this!

Why This Creamy Chicken Penne Totally Steals the Show

This dish checks so many boxes at once it almost feels unfair. It’s fast, it’s creamy, it’s comforting, and it honestly feels a little bit indulgent in the very best way. You’ll love it if you’re a busy parent who needs dinner on the table in under 40 minutes, someone who meal preps on Sundays, or a college student just trying to cook something that doesn’t come from a box. The sauce clings to every ridge of the penne, the chicken is savory and well-seasoned, and the whole thing tastes like comfort in a bowl, like a big exhale after a long day.

It’s also incredibly forgiving—swap the cream for half-and-half, use gluten-free pasta, bump up the herbs, toss in some spinach, it still works, it still tastes amazing, it still feels like a restaurant-level treat. And the leftovers? Even better. It’s one of those recipes that keeps giving and keeps giving because every time I reheat it I think, “Wow, this is SO good” again, almost surprised, again. If you need a no-drama, no-fuss, high-reward dinner that your picky eaters will actually eat and that you’ll also be excited about, this one’s your girl.

What You’ll Need for Crac Chicken Penne

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 Butter (Unsalted preferred)
1 cup Heavy Cream (Or half-and-half for a lighter option)
1/2 cup Parmesan Cheese (Freshly grated is preferred)
2 tablespoons Fresh Parsley (For garnish)

Let’s talk ingredients for a second. The chicken breasts are your protein star—lean, high in protein, and super budget-friendly. I usually grab mine from H-E-B here in Austin, but any grocery store brand works. The spice blend (garlic powder, onion powder, paprika, oregano, basil) is simple pantry stuff that delivers BIG flavor without any fancy steps. If you have fresh herbs, absolutely use them—they make the sauce feel a little gourmet—but dried works perfectly.

Heavy cream gives you that ultra-luxurious, silky sauce. If you’re watching calories, go half-and-half, it still turns out dreamy. Parmesan is where the magic happens: freshly grated melts smoother and gives that rich, salty, almost nutty flavor. Bagged shredded works in a pinch, just know it might not be quite as smooth. Penne is my go-to because it holds the sauce in every little tube, but seriously, use whatever pasta you’ve got: rotini, fusilli, bowties, gluten-free—it all works.

Cost tip: buy Parmesan in a block, grate it yourself, and you’ll stretch it across multiple recipes. And please, truly, feel free to experiment—add spinach, peas, cherry tomatoes, or swap chicken for shrimp. This recipe is very “come as you are.”

How to Make It (Without Losing Your Mind)

Preparation Steps

First, get your pasta water going. Big pot, lots of salt, bring it to a rolling boil. While that heats up, slice your chicken breasts into thin strips or small bite-size chunks. Smaller pieces cook faster and soak up more flavor, so don’t stress about perfect shapes.

In a small bowl, mix the salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil. Sprinkle this all over the chicken and toss so every piece is well coated. If it looks a little intense, don’t worry—the cream sauce will balance it out beautifully.

Heat the olive oil in a large skillet over medium-high heat. When it’s hot and shimmery, add the chicken in a single layer. Let it sear for 3–4 minutes before you start flipping so you get that gorgeous golden color. Cook for about 7–9 minutes total, until the chicken is cooked through and lightly browned. If a few pieces get a bit dark, it’s okay—those little caramelized bits add flavor. Scoop the chicken out to a plate and keep it nearby.

Meanwhile, drop your penne into the boiling water and cook according to the package, usually 9–11 minutes, until al dente. Don’t forget to scoop out about a cup of that starchy pasta water before you drain it—this is your secret sauce insurance. If the timer freaks you out, set one. You’re not failing, you’re just busy.

Back to the skillet: lower the heat to medium, add the butter, and let it melt into all those chicken drippings. If you’re using fresh garlic, this is the moment—sauté it for about 30 seconds until fragrant (don’t let it burn, if it starts to brown, pull the pan off the heat for a second). Pour in the heavy cream, whisking gently, and let it come to a soft simmer, not a crazy boil.

Stir in the Parmesan slowly, a handful at a time, whisking until it melts and the sauce becomes smooth and velvety. If it looks too thick or a little stubborn, splash in some of that reserved pasta water, a couple tablespoons at a time, and it will relax right down. If it feels too thin, give it another minute or two on the heat; it thickens as it simmers. Don’t worry, you can’t really mess this up, only adjust.

Add the cooked penne and the chicken back into the pan, tossing everything so the sauce coats each piece. Let it all cook together on low heat for 2–3 minutes so the flavors marry and the pasta absorbs some sauce. Taste and adjust with more salt or pepper if needed. Sprinkle with chopped fresh parsley right before serving for that fresh, bright finish. You did it!

Little Tricks That Make It Even Better

A few tiny tweaks take this from “good pasta” to “why is this so addictive?” First, don’t overcook the pasta—aim for al dente because it will keep softening in the hot sauce. If you know you’ll be reheating later, you can even pull it a minute early. Second, let the chicken get some color; golden edges = more flavor, and I promise it’s worth those extra couple minutes in the pan.

For make-ahead, you can cook the chicken and pasta, then stash them separately in the fridge. When you’re ready to eat, whip up the cream-Parmesan sauce (5–7 minutes), then toss in the pre-cooked chicken and pasta to warm through. For storage, keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so when reheating, add a splash of milk, cream, or even a bit of water before microwaving or warming on the stove.

Batch cooking? Absolutely yes. Double the recipe, use a big Dutch oven, and portion it into meal-prep containers for easy grab-and-go lunches. Kids usually LOVE this one—if yours are sensitive to “green things,” you can skip the visible parsley or stir in very finely chopped spinach so it melts into the sauce. And remember, you’re in charge here. Adjust the cream, the spice, the cheese. This is your kitchen, your rules.

How to Serve Your Crac Chicken Penne Like a Pro

I love serving this pasta in wide, shallow bowls so you get that pretty swirl of creamy penne with pieces of chicken peeking through and a confetti of parsley on top. At our house, I’ll often pair it with a super simple green salad—mixed greens, lemon, olive oil, salt—or some roasted broccoli or green beans to get a veggie on the plate without any drama.

It’s perfect for weeknights, but honestly it also works for casual entertaining. Light some candles, add a side of garlic bread or a crusty baguette, and suddenly this easy skillet dinner feels like a dinner party. For a lighter vibe, I sometimes serve smaller portions of the pasta over a bed of sautéed zucchini or spinach—more volume, more veggies, same amazing sauce.

Leftovers are a whole other adventure: turn them into a creamy pasta bake by adding a bit more cheese on top and baking until bubbly, or chop up the chicken and stir everything into a soup base for a cozy, “accidentally brilliant” soup the next day. However you serve it, this dish has that cozy, hug-in-a-bowl energy that just makes you want to sit down and actually enjoy your meal.

Questions You Might Be Wondering About

Yes, totally. You can use half-and-half for a lighter version, or even a mix of milk and a tablespoon of butter. The sauce won’t be quite as thick and rich, but it will still be creamy and delicious. Just simmer a bit longer to let it reduce and thicken.

Absolutely. Any short pasta—rigatoni, rotini, shells, bowties—will catch the sauce nicely. Even spaghetti works if that’s what you have, it just feels a little different to eat. Use what’s in your pantry; don’t stress-run to the store for penne only.

Easiest option: throw in a couple handfuls of baby spinach or frozen peas during the last few minutes of cooking so they wilt or warm through. You can also sauté mushrooms or bell peppers right after the chicken and build the sauce on top of them. It’s very forgiving.

Yes, it’s actually one of my favorite meal prep pastas. Portion it into containers, let it cool, then refrigerate. When you reheat, add a splash of milk or water to loosen the sauce. It reheats well for up to 3 days and still tastes like a cozy treat.

You can. Just skip the raw chicken step and warm your chopped cooked chicken in the pan with a bit of oil and the seasonings before adding the cream. The flavor will be slightly different, but still super tasty and VERY easy.

This Crac Chicken Penne is one of those recipes that feels almost too simple for how good it tastes—creamy, cozy, a little fancy, and still totally doable on a busy night. If you make it, I would truly love to hear how it went for you: Did your family inhale it? Did you tweak the herbs? Add veggies? Tell me everything in the comments or tag me on social so I can see your bowl of creamy goodness. You’ve got this, and I cannot wait to see what you do with it…