Elevate your cooking skills: how to make penne chicken pasta like a pro

• 1 pound penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions: A Step-by-Step Journey

1. Cook the Penne

• Bring a large pot of salted water to a boil.
• Add the penne pasta and cook according to the package directions, usually around 10-12 minutes.
• Drain the pasta in a colander and set aside.

2. Season the Chicken

• Season the chicken breasts with salt and black pepper.

3. Sauté the Veggies

• Heat a large skillet over medium heat.
• Add the olive oil and sauté the onion and garlic until softened.
• Stir in the red bell pepper and cook until slightly tender.

4. Cook the Chicken

• Add the seasoned chicken to the skillet and cook until browned on all sides.

5. Create the Sauce

• Stir in the cream of chicken soup and milk.
• Bring to a simmer and cook until thickened, about 5-7 minutes.

6. Combine the Pasta and Sauce

• Add the cooked penne pasta to the skillet with the sauce.
• Stir until well combined.

7. Add the Parmesan and Parsley

• Sprinkle in the grated Parmesan cheese and chopped parsley.
• Stir to melt the cheese and distribute the parsley.

8. Serve and Savor

• Serve the penne chicken pasta immediately, garnished with additional parsley if desired.

Tips for a Culinary Triumph

• For a richer flavor, use homemade chicken broth instead of milk.
• If you don’t have cream of chicken soup, you can substitute with cream of mushroom soup.
• Add a pinch of red pepper flakes for a subtle spice.
• For a creamy texture, stir in a dollop of sour cream or Greek yogurt.
• Serve with a side of garlic bread or a crisp green salad.

Variations: A Culinary Canvas

• Chicken Alfredo Penne: Omit the red bell pepper and add a cup of heavy cream and 1/2 cup of grated Parmesan cheese.
• Chicken Pesto Penne: Stir in 1/2 cup of pesto sauce and top with toasted pine nuts.
• Chicken Marinara Penne: Use marinara sauce instead of cream of chicken soup.
• Chicken Carbonara Penne: Cook the pasta in a bacon-infused sauce and add an egg yolk for richness.
• Chicken Primavera Penne: Add a variety of vegetables such as broccoli, carrots, and zucchini.

Summary: A Culinary Symphony

Mastering the art of “how to make penne chicken pasta” empowers you to create a mouthwatering dish that will delight your palate and impress your loved ones. With its versatile flavors and endless variations, this culinary masterpiece is a symphony of textures and aromas, making it a staple in any home cook’s repertoire. Embrace the joy of cooking and indulge in the delectable flavors of this timeless dish.

Frequently Asked Questions

Q1. Can I use any type of pasta for this recipe?
A1. Yes, you can use any short pasta such as rotini, macaroni, or fusilli.

Q2. How do I store leftover penne chicken pasta?
A2. Store it in an airtight container in the refrigerator for up to 3 days.

Q3. Can I freeze penne chicken pasta?
A3. Yes, but it’s best to freeze it before adding the cheese and parsley. Thaw it overnight in the refrigerator before reheating.

Q4. What are some healthy alternatives to cream of chicken soup?
A4. You can use low-fat or fat-free milk, vegetable broth, or Greek yogurt.

Q5. How can I make this recipe gluten-free?
A5. Use gluten-free pasta and make sure all other ingredients are gluten-free as well.