Crack Chicken Penne

When dinner needs to feel special but you’re working with a tight timeline, this Crack Chicken Penne delivers restaurant-quality results in just 35 minutes. The name says it all—seasoned chicken seared to golden perfection sits atop creamy Parmesan penne in a way that’s genuinely addictive. The bold spice rub creates a flavorful crust on the chicken while keeping the inside tender and juicy, and the rich cream sauce ties everything together into one satisfying dish.

This recipe works beautifully for weeknights when you want something more elevated than basic pasta but don’t have hours to spend in the kitchen. The combination of protein-packed chicken and pasta in cream sauce creates a complete meal that doesn’t need much else besides maybe some bread and a simple salad.

Why You’ll Love This Crack Chicken Penne

The timing works perfectly for busy schedules—while the chicken bakes, you cook the pasta and prepare the sauce, making efficient use of every minute. The high protein content from the chicken and Parmesan keeps everyone satisfied long after dinner ends. The spice rub brings serious flavor without requiring hard-to-find ingredients or complicated techniques.

Using an oven-safe skillet means you can sear and bake the chicken in the same pan, then use that same pan for the sauce, minimizing dishes and maximizing flavor from the browned bits left behind. The cream sauce comes together in minutes with just three main ingredients, proving that simple doesn’t mean boring.

This dish reheats well, making it practical for meal prep or enjoying leftovers throughout the week. Kids appreciate the familiar pasta format while adults enjoy the elevated flavors from the seasoned chicken and Parmesan cream sauce. You can easily scale this recipe up for feeding a crowd or down for a smaller household.

Ingredients for Crack Chicken Penne

I always pound chicken breasts to an even thickness before seasoning—this ensures they cook evenly and stay juicy throughout. For the Parmesan, I use freshly grated rather than the shelf-stable kind because it melts better and provides much richer flavor in the cream sauce.

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil for searing
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil

For the Pasta & Sauce:

• 12 oz penne pasta
• 2 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Choose chicken breasts that are similar in size so they cook at the same rate. If you have one that’s significantly thicker, butterfly it or pound it to match the others. The spice rub uses pantry staples you likely already have, and you can adjust the amounts slightly based on personal preference.

Heavy cream is essential here rather than milk or half-and-half—it creates the proper richness and won’t break or curdle when you reduce it. Block Parmesan that you grate yourself melts smoothly into the sauce, while pre-grated varieties often contain cellulose that prevents proper melting. Fresh parsley adds brightness and color, though you can use dried in a pinch at about one-third the amount.

How to Make Crack Chicken Penne

The key is getting a good sear on the chicken before it goes into the oven. In my experience, letting the chicken sit undisturbed for the full 3-4 minutes per side creates that golden crust that adds flavor to the entire dish.

1. Preheat your oven to 375°F and gather your ingredients. If your chicken breasts are uneven in thickness, place them between plastic wrap and pound the thicker portions with a meat mallet until they’re about the same thickness throughout, roughly three-quarters of an inch.
2. Combine all the spice rub ingredients in a small bowl—salt, pepper, garlic powder, onion powder, paprika, oregano, and basil. Mix thoroughly, then pat both sides of each chicken breast with the spice mixture, pressing gently so it adheres. Use all the seasoning blend for maximum flavor.
3. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the hot skillet. Let them sear without moving for 3-4 minutes until a golden-brown crust forms on the bottom. Flip and sear the other side for another 3-4 minutes.
4. Transfer the entire skillet directly to the preheated oven. Bake for 20-25 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part. Remove from the oven and transfer the chicken to a cutting board to rest.
5. While the chicken bakes, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente, usually about 11-12 minutes. Drain thoroughly and set aside. Don’t rinse—the starch helps the sauce cling better.
6. After the chicken has rested for about 5 minutes, slice it crosswise into strips about half an inch thick. Resting allows the juices to redistribute, keeping the chicken moist.
7. Return the skillet to the stovetop over low heat. If there’s excessive oil remaining, carefully pour most of it out, leaving just enough to coat the bottom along with the flavorful browned bits. Add the butter and let it melt completely.
8. Pour in the heavy cream slowly, stirring constantly as you add it. Let the cream warm gently—never let it boil or it may separate. Stir in the grated Parmesan cheese and chopped parsley, continuing to stir until the cheese melts completely and the sauce becomes smooth and slightly thickened, about 3-4 minutes.
9. Add the drained penne to the skillet with the cream sauce. Toss everything together using tongs until every piece of pasta is coated in the creamy Parmesan sauce.
10. Plate the sauced pasta and arrange the sliced chicken on top. Garnish with additional Parmesan and fresh parsley if desired.

What to Serve with Crack Chicken Penne

Since this dish is already rich and substantial, sides should be light and provide contrast in texture and flavor.

Garlic Bread: Crusty garlic bread with butter and herbs is essential for soaking up the creamy sauce. Toast it in the oven while the chicken bakes for perfect timing.

Caesar Salad: Crisp romaine with tangy Caesar dressing, croutons, and shaved Parmesan offers refreshing crunch and acidity that cuts through the rich pasta beautifully.

Roasted Asparagus: Simple asparagus spears roasted with olive oil, salt, and pepper provide elegant simplicity and a slight bitterness that balances the cream sauce.

Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze brings bright, fresh flavors that contrast nicely with the warm, creamy pasta.

Sautéed Green Beans: Quick sautéed green beans with garlic and a squeeze of lemon add color and a light, fresh element to the plate without much effort.

Italian Chopped Salad: A mix of lettuce, tomatoes, cucumbers, olives, and pepperoncini with Italian dressing provides crunch and tang that complements the rich main dish.

Roasted Brussels Sprouts: Caramelized Brussels sprouts with a touch of balsamic vinegar offer a slightly sweet, nutty contrast to the creamy pasta.

Pro Tips & Variations

Pound the chicken to even thickness before seasoning to ensure it cooks uniformly. Uneven chicken means some parts will be dry while others are still undercooked, so this step makes a real difference.

Use an instant-read thermometer to check doneness rather than guessing—chicken is done at 165°F internal temperature. Let the chicken rest for five minutes after cooking before slicing. This allows juices to redistribute, keeping the meat moist and flavorful instead of running out onto the cutting board.

Make the spice rub in larger batches and store it in an airtight container for quick seasoning on future chicken dishes. Add a pinch of red pepper flakes to the spice rub if you enjoy heat. Use the browned bits left in the pan from searing the chicken—they add incredible depth to the cream sauce.

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly thinner. Add sun-dried tomatoes or spinach to the cream sauce for extra flavor and nutrition. Try different pasta shapes like rigatoni, farfalle, or fusilli based on what you have available.

Swap the chicken for shrimp if you prefer seafood—just reduce the cooking time significantly since shrimp cook in minutes. Use grilled chicken if you want to skip the oven step entirely, or use rotisserie chicken for an even faster version. Add mushrooms sautéed in butter to the sauce for earthy richness.

Storage & Reheating Tips

Store the pasta and chicken together in an airtight container in the refrigerator for up to three days. The sauce will thicken as it sits, which is normal and doesn’t affect the quality.

I reheat this with a splash of cream or milk to loosen the sauce back to its original consistency. Microwave individual portions at 50% power for 2-3 minutes, stirring halfway through and adding liquid as needed. For stovetop reheating, warm gently in a pan over low heat with added cream, stirring frequently to prevent the sauce from breaking.

This dish doesn’t freeze particularly well due to the cream sauce, which tends to separate upon thawing. If you must freeze it, expect texture changes and plan to add fresh cream and Parmesan when reheating to restore the proper consistency. Thaw overnight in the refrigerator before reheating rather than using the microwave from frozen.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs work wonderfully and stay even more moist than breasts. Adjust cooking time as needed since thighs are smaller—they may need less time in the oven.

What if I don’t have an oven-safe skillet? Sear the chicken in a regular skillet, then transfer it to a baking dish for the oven portion. You can still make the sauce in the original skillet to capture the browned bits.

Can I make this without cream? The cream is essential to this particular recipe’s character, but you could try a lighter version using half-and-half mixed with cream cheese for thickness. The flavor will differ from the original.

How do I prevent the Parmesan from clumping? Use freshly grated Parmesan and add it off the heat or over very low heat while stirring constantly. Pre-grated cheese contains anti-caking agents that cause clumping.

Can I prep this ahead? You can season the chicken and make the spice rub ahead, but the cream sauce is best made fresh. Cook the pasta and chicken close to serving time for the best texture and flavor.

This Crack Chicken Penne delivers satisfying comfort food with impressive presentation and minimal effort. The combination of seasoned chicken and creamy Parmesan pasta creates something special enough for company but simple enough for any weeknight. Keep this recipe handy for those times when you need dinner to feel like an occasion without requiring hours in the kitchen.

Crack Chicken Penne

Seasoned, seared chicken breasts served over penne pasta tossed in a rich, creamy Parmesan sauce for a satisfying high-protein dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil for searing
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 12 oz penne pasta
• 2 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup Parmesan cheese freshly grated
• 2 tbsp fresh parsley chopped

Equipment

• Oven-safe skillet
• large pot
• Meat Thermometer
• tongs

Method

 

1. Preheat oven to 375°F (190°C). If chicken breasts are uneven in thickness, pound them to about three-quarters of an inch thick for even cooking.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil. Rub the spice mixture thoroughly onto both sides of each chicken breast.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3-4 minutes per side until golden brown.
4. Transfer the skillet to the oven and bake for 20-25 minutes until chicken reaches an internal temperature of 165°F. Remove from oven and transfer chicken to a cutting board to rest.
5. While chicken bakes, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain thoroughly and set aside.
6. After chicken has rested for 5 minutes, slice crosswise into half-inch strips.
7. Return the skillet to the stovetop over low heat. Remove excess oil if needed, leaving just enough to coat the bottom. Melt butter completely.
8. Pour in heavy cream slowly, stirring constantly. Add grated Parmesan cheese and chopped parsley. Stir continuously until cheese melts and sauce thickens slightly, about 3-4 minutes. Do not let it boil.
9. Add drained penne to the skillet and toss with tongs until every piece is coated in the cream sauce.
10. Plate the pasta and top with sliced chicken. Garnish with additional Parmesan and parsley if desired.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of cream or milk to restore consistency. Substitutions: Use boneless, skinless chicken thighs for moister meat. Try half-and-half for lighter sauce. Swap penne for rigatoni, farfalle, or fusilli. Tips: Pound chicken to even thickness for uniform cooking. Use freshly grated Parmesan for smoothest sauce. Let chicken rest before slicing to retain juices.