One-Pan Velvety Penne Pasta

How to Master Creamy Chicken Pasta Penne Pasta

Can you hear that high pitched sizzle? It is the sound of chicken strips hitting hot olive oil, instantly releasing that smoky, peppery aroma that makes the neighbors jealous. I remember the first time I tried to make a "blush" sauce like this.

I was so impatient that I dumped the cold cream directly into the boiling tomato sauce, and it curdled into a grainy mess. I felt like a total failure, standing there with a wooden spoon and a pot of broken dreams.

But that mistake taught me the most important lesson in the kitchen: temperature and timing are everything.

This specific recipe is my go to when the fridge looks empty but I need something that feels fancy. We are taking 1 lb of Penne Rigate and turning it into a glossy, decadent masterpiece. The secret is all in the "rigate" those little ridges on the pasta.

They aren't just for decoration; they are engineered to act like tiny scoops, grabbing onto every drop of that garlic infused sauce. It is a humble dish, but when you get the sear on the chicken just right, it feels like a total win.

We are going to walk through this together, from the "fond" at the bottom of the pan to the final chiffonade of basil. You do not need expensive gadgets or rare ingredients. Honestly, some of my best versions of this have come from using the "budget" tomato sauce and just treating the garlic with a little extra respect.

By the time we are done, you will have a 30 minute meal that tastes like you spent the whole afternoon deglazing and simmering.

Why This Method Succeeds

The Rigate Ridge Advantage: The physical texture of Rigate pasta provides a high surface area that traps viscous sauces through capillary action. Without these ridges, the sauce would simply slide off the noodle and pool at the bottom of your bowl.

The Maillard Reaction: Searing the chicken strips at a high temperature creates a "fond" those brown bits stuck to the pan. These are concentrated pockets of umami that dissolve back into the sauce during the simmering phase.

Starch Emulsified Silkiness: Adding the pasta directly to the sauce with a splash of the cooking water allows the amylose starch to bind the fats from the heavy cream and oil. This prevents the sauce from "breaking" or becoming oily.

Stovetop Versus Oven Results

Choosing the stovetop method ensures the chicken stays succulent rather than drying out under the intense heat of an oven. It also gives you total control over the sauce's thickness as it reduces in real time.

Component Analysis

Key Recipe Checkpoints

To ensure your pasta penne pasta turns out perfectly every time, keep these three numeric markers in mind. First, ensure your 4 liters of water contain exactly 2 tbsp of kosher salt; the water should taste like the sea to properly season the pasta from the inside out.

Second, your chicken must hit an internal temperature of 74°C (165°F) to be safe but still juicy. Finally, keep exactly 1/2 cup of the starchy pasta water before draining this is your "liquid gold" for adjusting the sauce consistency.

Essential Ingredients and Smart Swaps

For this recipe, we are using 1 lb of Penne Rigate as our foundation. The 1 lb of boneless, skinless chicken breasts provide the lean protein, while 15 oz of tomato sauce and 1 cup of heavy cream create that signature "pink" sauce.

We will also need 4 cloves of garlic, 1 small shallot, and 2 tbsp of extra virgin olive oil for our flavor base.

If you are craving a different profile, this sauce reminds me of the richness in my favorite Penne Pasta recipe. It uses similar principles but adds a sharp bite that works beautifully with the cream.

Tools for Kitchen Success

You do not need a massive arsenal of equipment for this. A large 12 inch skillet (stainless steel or cast iron) is best for the chicken because it encourages that beautiful browning. You will also need a 6 quart pot to boil the 450g of pasta.

A sharp chef’s knife is essential for the shallot and garlic, as "crushing" them with a dull blade releases bitter compounds instead of sweet oils. Finally, grab a pair of tongs; they are much better than a spoon for tossing the penne in the sauce to ensure every tube is coated.

The step-by-step Process

1. The over High heat Sear

Season your 1 lb of chicken strips with the smoked paprika, sea salt, and black pepper. Heat 2 tbsp of olive oil in your skillet over medium high heat until the oil shimmers and barely smokes. Add the chicken in a single layer.

Note: Overcrowding will cause the chicken to steam instead of sear.

2. Developing the Fond

Cook the chicken for about 5 to 7 minutes until golden brown and opaque. Remove the chicken from the pan and set it aside on a plate. Do not wipe the pan out; those brown bits are the foundation of your sauce flavor.

3. Building the Aromatics

Lower the heat to medium. Toss in the minced garlic and finely diced shallot. Sauté for about 2 minutes until the shallots are translucent and the garlic is fragrant. If the pan looks dry, add a tiny splash of oil.

4. The Sauce Foundation

Pour in the 15 oz of tomato sauce and 1 tsp of dried Italian seasoning. Use a wooden spoon to scrape the bottom of the pan, releasing the caramelized chicken bits into the liquid. This deglazing step is crucial for depth.

5. Creating the Emulsion

Stir in the 1 cup of heavy cream and 0.25 tsp of red pepper flakes. Simmer on low for 5 minutes until the sauce turns a deep sunset orange and thickens slightly.

6. The Al Dente Marriage

While the sauce simmers, boil the penne in the salted water for about 10 to 11 minutes. Aim for "al dente" it should still have a firm bite. Drain the pasta, but reserve 1/2 cup of the cloudy pasta water.

7. The Final Integration

Add the cooked pasta and the seared chicken back into the skillet. Toss everything together, adding the reserved pasta water one tablespoon at a time until the sauce is glossy and clings to the pasta.

8. The Glossy Finish

Turn off the heat. Stir in the 0.5 cup of freshly grated Parmesan cheese and the fresh basil chiffonade. Serve immediately while the cheese is melty and the herbs are bright green.

If you are in the mood for a white sauce instead, try my Foolproof Chicken Alfredo recipe. It follows a very similar "one pan" logic but focuses on the parmesan and cream marriage without the tomato.

Fixing Common Cooking Hurdles

Why Your Sauce Separates

If you see beads of oil floating on top of your sauce, it has "broken." This usually happens if the heat is too high after the cream and cheese are added. The proteins tighten up and squeeze out the fat.

Common Mistakes Checklist

• ✓ Never rinse your pasta after draining; you need that surface starch to help the sauce stick.
• ✓ Use a block of Parmesan and grate it yourself; pre shredded cheese is coated in potato starch that prevents melting.
• ✓ Ensure the pan is hot before the chicken hits the oil to get a proper sear.
• ✓ Don't skip the shallot; it provides a sweetness that white onions simply can't match.

Adjusting for Different Groups

When you need to feed a crowd or just yourself, the math changes slightly. For a half batch (2 people), use a smaller 8 inch skillet and reduce the simmering time by about 3 minutes to prevent the sauce from disappearing.

If you are doubling the recipe for 8 people, you must cook the chicken in two separate batches. If you put 2 lbs of chicken in one pan, the temperature will drop, the juices will release, and you will end up boiling your meat in its own grey liquid.

Also, when doubling spices, start with 1.5x the amount of red pepper flakes and adjust heat builds exponentially!

Customizing Your Dinner Flavors

• The Smoky Twist: Swap the smoked paprika for a diced chipotle in adobo. It adds a lingering heat that plays incredibly well with the heavy cream.
• The Garden Variation: Toss in two handfuls of fresh baby spinach at the very end. The residual heat will wilt it in seconds, adding color and nutrients without extra work.
• The Mediterranean Swap: Use sliced sun dried tomatoes instead of the 15 oz tomato sauce for a more concentrated, chewy texture.

Leftover Management and Storage

Storage: This pasta keeps beautifully in the fridge for up to 3 days. Store it in an airtight glass container to keep the tomato from staining your plastic ware. As it sits, the pasta will continue to soak up the sauce, so it will be much thicker the next day.

Reheating: Avoid the microwave if you can. Instead, put the pasta in a small pan with 2 tablespoons of milk or water. Heat over low, stirring gently, until the sauce loosens up and becomes velvety again.

Zero Waste: Don't throw away those basil stems! You can toss them into your next pot of soup or stock for a subtle peppery note. If you have leftover Parmesan rind, throw that into the sauce while it simmers next time for an extra umami punch.

Plating for Visual Impact

We eat with our eyes first, right? To make this look like a 25 euro bistro dish, don't just dump it onto the plate. Use a wide, shallow bowl. Mound the pasta in the center, ensuring a few pieces of chicken are perched right on top.

Dust a little extra Parmesan from a height it creates a "snow" effect that looks professional. Finally, keep a few small basil leaves aside to place on top at the very end. The contrast of the bright green against the sunset orange sauce is unbeatable.

Debunking Common Kitchen Myths

A huge myth is that adding oil to your pasta water prevents sticking. In reality, the oil just floats on top and then coats the pasta as you drain it, making it too slippery for the sauce to stick. Just use plenty of water and give it a stir in the first 2 minutes.

Another one is that you must "seal" the meat to keep juices in. Searing is actually for flavor (the Maillard reaction). The chicken stays juicy because you don't overcook it, not because you "sealed" the surface. Trust your meat thermometer, not the crust!

Finally, many people think you should cook pasta in unsalted water to "be healthy." However, pasta doesn't absorb much of the salt; it just helps the flavor bloom. Without it, your pasta penne pasta will taste flat, no matter how good the sauce is. Give that water the salt it deserves!

Very High in Sodium