This Garlic Herb Chicken Penne Pasta is a delicious, colorful meal made with juicy seasoned chicken, tender penne pasta, sweet cherry tomatoes, red onion, fresh parsley, and a light garlic-olive oil sauce. It’s perfect for a family dinner, meal prep, or a Mediterranean-inspired lunch.
Recipe Details
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Servings: 4
– Cuisine: Mediterranean-inspired
– Course: Lunch / Dinner
– Difficulty: Easy
Ingredients
Ingredient checklist
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[ ] Penne pasta
12 oz (340 g)
[ ] Boneless, skinless chicken breasts
1 lb (450 g)
[ ] Cherry tomatoes, halved
2 cups
[ ] Red onion, finely chopped
½ medium onion
[ ] Garlic, minced
4 cloves
[ ] Olive oil
3 tablespoons
[ ] Fresh parsley, chopped
¼ cup
[ ] Italian seasoning
1 teaspoon
[ ] Paprika
½ teaspoon
[ ] Dried oregano
½ teaspoon
[ ] Salt
¾ teaspoon, or to taste
[ ] Black pepper
½ teaspoon
[ ] Fresh lemon juice
1 tablespoon
[ ] Reserved pasta water
½ cup, as needed
[ ] Red pepper flakes
¼ teaspoon, optional
[ ] Grated Parmesan cheese
¼ cup, optional
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of pasta water. Drain the pasta and set it aside
Step 2: Season the chicken
Slice the chicken breasts into strips. Season with Italian seasoning, paprika, oregano, salt, black pepper, and 1 tablespoon of olive oil. Toss until the chicken is evenly coated.
Step 3: Cook the chicken
Heat a large skillet over medium-high heat with a little olive oil. Add the chicken in a single layer and cook for approximately 4–6 minutes per side, depending on thickness. Cook until the center reaches 165°F (74°C). Transfer to a plate and let it rest briefly.Step 4: Sauté the vegetables
Reduce the heat to medium. Add the remaining olive oil, chopped red onion, and minced garlic to the same skillet. Cook for 1–2 minutes until fragrant. Add the cherry tomatoes and cook for another 3–5 minutes until softened and juicy.
Step 5: Combine the pasta
Add the cooked penne to the skillet. Pour in the lemon juice and a splash of reserved pasta water. Toss everything together until the pasta is coated in the garlicky tomato sauce. Add more pasta water if needed.
Step 6: Add chicken and garnish
Slice the cooked chicken into bite-sized strips and arrange it over the pasta. Add fresh parsley, optional red pepper flakes, and Parmesan cheese. Toss gently or leave the chicken on top for a beautiful presentation. Serve warm.
Tips for the Best Chicken Pasta
– Keep the chicken juicy: Avoid overcooking, and allow it to rest before slicing.
– Cook pasta al dente: This keeps the penne firm when mixed with the sauce.
– Use ripe cherry tomatoes: They create a naturally sweet, fresh sauce.
– Don’t skip the pasta water: Its starch helps the olive oil and tomato juices cling to the pasta.
– Add herbs at the end: Fresh parsley gives the dish a bright, fragrant finish.
– For extra flavor: Add a little lemon zest or a sprinkle of Parmesan just before serving.
Nutrition Information
Etimated nutrition per serving, assuming 4 servings and including the listed olive oil but excluding optional Parmesan. Actual values depend on ingredient brands and portion sizes.
Nutrient Per serving
Calories 490–540 kcal
Protein 35–40 g
Carbohydrates 48–55 g
Total fat 14–18 g
Saturated fat 2–4 g
Fiber 4–6 g
Sugar 5–8 g
Sodium 450–700 mg
Nutrition note: This meal provides protein from chicken, carbohydrates for energy from pasta, and vitamins and antioxidants from tomatoes, garlic, and fresh herbs.
Healthier Mediterranean-Inspired Variations
– For more fiber: Use whole-wheat penne.
– For extra vegetables: Add spinach, zucchini, or bell peppers.
– For lower calories: Use 1–2 tablespoons of olive oil instead of 3 and skip the optional Parmesan.
– For more protein: Increase the chicken slightly or use a higher-protein pasta.
– For a dairy-free version: Leave out the Parmesan.
– For a gluten-free version: Use certified gluten-free penne.
Recipe Q&A
Q1: Can I make this chicken penne pasta ahead of time?
Yes! Cook the recipe, let it cool promptly, and store it in an airtight container in the refrigerator for up to 3–4 days.
Q2: How do I keep the pasta from drying out?
Add 1–2 tablespoons of water when reheating. Toss gently to loosen the sauce and restore moisture.
Q3: Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work well and provide a richer flavor. Cook until the internal temperature reaches 165°F (74°C).
Q4: Can I use another type of pasta?
Yes! Rotini, fusilli, rigatoni, and farfalle are all good alternatives to penne.
Q5: Can I make this recipe without cheese?
Yes. The olive oil, garlic, tomatoes, lemon juice, and herbs provide plenty of flavor without cheese.
Q6: Can I make it spicy?
Yes. Add extra red pepper flakes or a pinch of cayenne pepper while sautéing the garlic.
Q7: Is this recipe suitable for meal prep?
Yes. Divide it into four individual containers for convenient lunches or dinners. Refrigerate promptly and reheat thoroughly until steaming hot.
Q8: Can I freeze the leftovers?
You can freeze the pasta in airtight, freezer-safe containers for around 2 months for best quality. The tomatoes and pasta may soften after thawing.
Q9: What can I serve with this pasta?
Serve it with a Greek salad, roasted vegetables, steamed broccoli, or a slice of whole-grain bread.
Q10: How can I tell when the chicken is fully cooked?
Use a food thermometer to check the thickest part of the chicken. It should reach 165°F (74°C).
Final Serving Suggestion
Serve this Garlic Herb Chicken Penne Pasta in a large white bowl, with the golden chicken strips arranged over the penne, juicy cherry tomatoes throughout, and freshly chopped parsley scattered on top. Finish with a squeeze of lemon and a light sprinkle of Parmesan for a restaurant-style meal.
A fresh, flavorful, and satisfying pasta dinner the whole family can enjoy!