There’s something deeply comforting about a big bowl of pasta. It’s the kind of meal that brings everyone to the table, and this one-pan Italian chicken and penne is no exception. It takes all the deliciousness of a classic Italian dish—tender chicken, savory sauce, and perfectly cooked pasta—and wraps it all up into a single skillet. This means you get a hearty, satisfying dinner without a pile of pots and pans to wash later.
This recipe is a true workhorse for busy weeknights. The uncooked pasta cooks right in the sauce, absorbing all the rich, savory flavors as it becomes tender. The result is a simple, foolproof meal that tastes like it’s been simmering all day long. It’s the kind of dinner that feels like a reward after a long day and will quickly become a favorite in your family’s meal rotation.
Why You’ll Love This Recipe
- One-Pan Magic: Everything from the chicken to the pasta cooks in one pan, which makes cleanup incredibly easy.
- Ready in 30 Minutes: This is a fantastic solution for a busy schedule, delivering a complete and delicious meal in a flash.
- Hearty and Filling: This is a complete meal with protein, carbohydrates, and vegetables, so no need for extra side dishes.
- Family-Friendly: The classic flavors and simple ingredients make this a guaranteed hit with both kids and adults.
- Rich, Authentic Flavor: Cooking the pasta in the sauce gives it a richer taste and texture than boiling it separately.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 1/2 tsp (3 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (24 oz or 680 g) jar marinara or pasta sauce
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1 lb (450 g) dry penne pasta
- 1 tsp Italian seasoning
- 1/2 cup (50 g) grated Parmesan cheese, for serving
Equipment
- Large, deep skillet or Dutch oven (at least 5-quart capacity) with a lid
- Tongs
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Sear the Chicken: Pat the chicken pieces dry with a paper towel and season them with a quarter of a teaspoon of salt and all of the pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook for 5–7 minutes, until it is golden brown on all sides. It doesn’t need to be fully cooked through at this point. Remove the chicken from the pan and set it aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, for about 5 minutes until it has softened. Add the minced garlic and cook for another minute until fragrant.
- Create the Sauce: Pour the jar of marinara sauce, chicken broth, and water into the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan. Add the remaining salt and the Italian seasoning.
- Add the Pasta & Chicken: Add the dry penne pasta to the sauce, making sure to push it down so that it is submerged in the liquid. Return the browned chicken pieces to the skillet. Stir to combine.
- Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cover the pan and cook for 15-20 minutes, or until the pasta is al dente and the liquid has been absorbed. Be sure to stir the pasta every few minutes to prevent it from sticking to the bottom of the pan.
- Serve: Remove the pan from the heat. Let it sit for 5 minutes to thicken slightly. Serve the Italian chicken and penne in bowls, topped with a generous sprinkle of Parmesan cheese.
Substitutions and Variations
- Protein: This recipe is also delicious with browned Italian sausage or ground beef instead of chicken. If you use sausage, you can cook it in the skillet first and then add the onions and garlic to the rendered fat for more flavor.
- Pasta: Any medium-sized, sturdy pasta will work. Try rotini, fusilli, or rigatoni instead of penne.
- Add Veggies: This is a great dish for adding more vegetables. You can stir in some sliced bell peppers and zucchini along with the onions, or stir in a few handfuls of fresh spinach during the last 5 minutes of cooking.
- Make It Creamy: For a creamier sauce, stir in about 1/4 cup (60 ml) of heavy cream at the very end of the cooking process.
Pro Tips and Common Mistakes to Avoid
- Sear for Flavor: Don’t skip the step of browning the chicken. It adds a delicious layer of savory flavor that you can’t get from just simmering it in the sauce.
- Make Sure the Pasta Is Submerged: For the pasta to cook evenly, it needs to be completely covered by the liquid. If it seems like your sauce isn’t covering the pasta, you can add an extra half-cup of water or broth.
- Stir, Stir, Stir: Uncooked pasta will stick to the bottom of the pan if it isn’t stirred occasionally. Stirring every few minutes is key to a successful one-pan pasta dish.
- Use a Quality Sauce: Since the jarred sauce is a main ingredient, using a brand that you love will make a huge difference in the final flavor of the dish.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can prep the chicken and all the vegetables and have them ready to go in the refrigerator. The cooking process is so fast, you won’t need to assemble it beforehand.
- Storage: Let leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits.
- Freezing: This dish freezes well. Let it cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: To reheat, a skillet is best. Place the leftovers in a pan over low heat with a splash of chicken broth or water to loosen the sauce. Stir occasionally until heated through. You can also microwave individual portions.
Serving Suggestions
This meal is a hearty and complete dinner on its own. For a classic Italian-American meal, serve it with some warm, buttered garlic bread for dipping. A simple green salad with a light vinaigrette would also be a great side to balance the richness.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 510 kcal
- Protein: 35 g
- Fat: 12 g
- Carbohydrates: 65 g
Note: These are approximations and can vary based on specific brands of ingredients and portion sizes.
FAQs
Q: Can I use different pasta?
A: Yes, you can! This recipe works best with a sturdy, medium-sized pasta shape like rotini, ziti, or cavatappi. The cooking time might vary slightly, so check for doneness after about 15 minutes.
Q: Why is my sauce too thick or thin?
A: The thickness of the sauce can vary based on the brand of sauce and the pasta you use. If it’s too thick, add a little extra water or chicken broth, about a quarter of a cup at a time. If it’s too thin, you can let it simmer, uncovered, for a few extra minutes to let the sauce thicken.
Q: Can I use fresh chicken?
A: Yes, you can. This recipe is designed to work with either fresh or frozen chicken. Just be sure to cube the fresh chicken and brown it in the skillet as directed.
Q: How do I know when the pasta is done?
A: The pasta will be tender but still firm to the bite (al dente). The sauce should have thickened and absorbed into the pasta. You can taste a piece of pasta after about 15 minutes to check for doneness.
Q: Can I add cheese to the sauce?
A: Yes! You can stir in some shredded mozzarella or Parmesan cheese at the end of the cooking process for a creamier, cheesier sauce.
One-Pan Italian Chicken and Penne
Equipment
- Large deep skillet or Dutch oven with lid, at least 5-quart capacity
- Tongs
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cubed
- 1/2 tsp (3 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (24 oz / 680 g) jar marinara or pasta sauce
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) water
- 1 lb (450 g) dry penne pasta
- 1 tsp Italian seasoning
- 1/2 cup (50 g) grated Parmesan cheese, for serving
Instructions
- Pat chicken dry, season with salt and pepper. Heat olive oil in skillet over medium-high and brown chicken 5–7 minutes. Remove and set aside.
- Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in marinara sauce, chicken broth, and water. Scrape bottom of pan. Add remaining salt and Italian seasoning.
- Add dry penne pasta and browned chicken. Stir to coat and submerge pasta in liquid.
- Bring to boil, then reduce to simmer. Cover and cook 15–20 minutes, stirring often, until pasta is al dente and liquid absorbed.
- Let rest 5 minutes to thicken. Serve topped with Parmesan.
