You’re craving that cozy, restaurant-style comfort food, aren’t you? Well, you’re in luck! We’ve gathered 26 mouthwatering twists on Applebee’s famous Chicken Penne Pasta—perfect for busy weeknights or lazy weekends. Get ready to bring that savory, creamy goodness right into your own kitchen. Let’s dive in and find your new favorite dish!
Spicy Cajun Chicken Penne Pasta
Just last Tuesday, I found myself craving something with a serious kick after a long day—this spicy Cajun chicken penne pasta hit the spot perfectly, and I love how it brings a bit of Southern warmth to any weeknight dinner. It’s one of those dishes that feels indulgent but comes together without much fuss, making it a go-to in my kitchen when I need comfort with a spicy twist.
Ingredients
For the chicken and seasoning:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
For the pasta and sauce:
– 12 oz penne pasta
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the cubed chicken to the skillet and sprinkle with 2 tbsp Cajun seasoning, cooking for 6-7 minutes until the chicken is browned and reaches an internal temperature of 165°F, turning pieces halfway through for even browning.
5. Tip: Use a meat thermometer to ensure the chicken is fully cooked without overcooking.
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
8. Add 3 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
9. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly for 2 minutes until slightly thickened.
10. Tip: Stirring continuously prevents the cream from curdling and ensures a smooth sauce.
11. Reduce the heat to low and stir in 1/2 cup grated Parmesan cheese until fully melted and incorporated.
12. Add 1/4 tsp red pepper flakes and a pinch of salt, stirring to combine.
13. Drain the cooked pasta and add it to the skillet along with the reserved chicken, tossing everything together to coat evenly in the sauce.
14. Tip: Let the pasta sit in the sauce for 1 minute off the heat to absorb the flavors before serving.
15. Remove from heat and serve immediately.
Rich, creamy sauce clings to every noodle, with the Cajun-spiced chicken adding a hearty bite and just the right amount of heat—perfect for topping with extra Parmesan or serving alongside a crisp green salad to balance the spice.
Creamy Three-Cheese Chicken Penne
My family’s weeknight dinner rotation got a major upgrade when I first whipped up this creamy, cheesy pasta dish—it’s become our ultimate comfort food fix! Made with tender chicken and a trio of melty cheeses, it’s cozy enough for busy evenings but impressive enough for guests.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup cream cheese, softened
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta and set it aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Season the chicken cubes with salt and black pepper.
6. Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
7. Remove the chicken from the skillet and set it aside.
8. Reduce the heat to medium and melt the butter in the same skillet.
9. Add the minced garlic and sauté for 1 minute until fragrant.
10. Pour in the heavy cream and whole milk, stirring to combine.
11. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
12. Add the mozzarella, Parmesan, and cream cheese, stirring continuously until the cheeses are fully melted and the sauce is smooth.
13. Stir in the cooked chicken and drained pasta until evenly coated with the sauce.
14. If using, sprinkle with red pepper flakes for a hint of heat.
15. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.
Buttery, rich, and irresistibly cheesy, this pasta boasts a velvety sauce that clings perfectly to every noodle and tender chicken piece. Serve it straight from the skillet with a side of garlic bread for dipping, or top with fresh basil for a bright finish that cuts through the creaminess.
Garlic Parmesan Chicken with Penne
Craving something cozy and comforting? I whipped up this garlic parmesan chicken with penne last night when the autumn chill started settling in—it’s become my go-to weeknight dinner that feels fancy without the fuss. There’s nothing like the aroma of garlic filling the kitchen to make a house feel like home.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 4 cloves garlic, minced
– 2 cups heavy cream
– 1 cup grated parmesan cheese
– 1/2 tsp dried basil
– 1/4 tsp red pepper flakes
For serving:
– 8 oz penne pasta, cooked according to package directions
– Fresh parsley, chopped for garnish
Instructions
1. Pat the chicken cubes dry with paper towels to ensure even browning.
2. In a medium bowl, combine flour, salt, and black pepper.
3. Dredge each chicken cube in the flour mixture, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
5. Add chicken cubes in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 1 minute until fragrant.
8. Pour in heavy cream, scraping up any browned bits from the bottom of the pan.
9. Simmer sauce for 3-4 minutes until slightly thickened, stirring frequently.
10. Whisk in grated parmesan cheese until fully melted and smooth.
11. Stir in dried basil and red pepper flakes.
12. Return cooked chicken to the skillet, tossing to coat in sauce.
13. Add cooked penne pasta to the skillet, stirring to combine everything evenly.
14. Garnish with fresh parsley before serving.
The creamy sauce clings beautifully to every noodle and chicken piece, with the parmesan adding a salty richness that balances the subtle heat from the pepper flakes. I love serving this family-style in a big bowl with extra cheese on top—it’s perfect for dipping crusty bread into that luxurious sauce.
Lemon Herb Chicken Penne Delight
There’s something about the bright, zesty flavor of lemon that just makes a weeknight dinner feel special, and this Lemon Herb Chicken Penne Delight has become my go-to when I want something comforting yet refreshing. I first whipped it up on a busy Tuesday after a long day, and now it’s a staple in our house—my kids even ask for seconds!
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 3 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 tbsp fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the cubed chicken breasts to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. Cook the chicken for 6-7 minutes, turning occasionally, until it is golden brown and reaches an internal temperature of 165°F.
7. Remove the chicken from the skillet and set it aside on a plate.
8. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
9. Pour in 1/4 cup fresh lemon juice and 1/2 cup chicken broth, scraping the bottom of the skillet to deglaze.
10. Stir in 1/2 cup heavy cream, 1 tablespoon fresh parsley, and 1 teaspoon dried oregano, and bring the mixture to a simmer.
11. Reduce the heat to low and whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and slightly thickened.
12. Return the cooked chicken and drained pasta to the skillet, tossing everything together to coat evenly with the sauce.
13. Cook for an additional 2 minutes over low heat to warm through.
Delightfully creamy with a tangy kick from the lemon, this dish has a perfect balance of tender chicken and al dente pasta that holds the sauce beautifully. I love serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping—it’s a meal that always brings smiles to the table!
Sun-Dried Tomato and Chicken Penne
Haven’t we all had those days where a comforting, flavorful pasta dish is the only thing that hits the spot? I whipped up this sun-dried tomato and chicken penne just last week after a long day, and it’s quickly become a go-to in my household—simple, satisfying, and packed with bold flavors that remind me of a cozy Italian trattoria.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 2 tbsp fresh basil, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season the chicken cubes with 1 tsp salt and 1/2 tsp black pepper, then add them to the skillet in a single layer.
5. Cook the chicken for 6-7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
6. Tip: Avoid overcrowding the skillet to ensure the chicken browns properly instead of steaming.
7. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 1 minute until fragrant.
8. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to soften them.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 3 minutes until slightly thickened.
10. Tip: For a richer sauce, let the cream reduce a bit longer until it coats the back of a spoon.
11. Drain the cooked pasta and add it directly to the skillet with the sauce.
12. Toss the pasta and sauce together over low heat for 2 minutes to combine evenly.
13. Stir in the grated Parmesan cheese and red pepper flakes until the cheese melts into the sauce.
14. Tip: Reserve a 1/4 cup of pasta water before draining; if the sauce is too thick, add a splash to loosen it.
15. Remove from heat and garnish with fresh basil.
Perfectly al dente penne coated in a creamy, tangy sauce with tender chicken bites makes this dish a textural dream. I love serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping—it’s a meal that feels indulgent yet totally approachable for any weeknight.
Smoky Chipotle Chicken Penne
Zesty and bold, this smoky chipotle chicken penne has become my go-to weeknight comfort food—it’s the dish I whip up when I crave something hearty yet effortless, with just enough spice to wake up the senses. I first stumbled upon this combo during a busy evening when my pantry was nearly bare, and now it’s a staple that never fails to impress my family.
Ingredients
– For the chicken and seasoning: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt.
– For the sauce: 1 cup heavy cream; 2 chipotle peppers in adobo sauce, minced; 1/4 cup adobo sauce from the can; 1/2 cup grated Parmesan cheese.
– For the pasta: 8 oz penne pasta; 4 cups water; 1 tsp salt.
– For garnish: 2 tbsp chopped fresh cilantro.
Instructions
1. Bring 4 cups of water and 1 tsp salt to a boil in a large pot over high heat.
2. Add 8 oz penne pasta to the boiling water and cook for 11 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set it aside.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
5. Add 1 lb cubed chicken breasts to the skillet and cook for 6 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
6. Sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt over the chicken, stirring to coat evenly.
7. Reduce the heat to medium and pour in 1 cup heavy cream, 2 minced chipotle peppers, and 1/4 cup adobo sauce, stirring to combine.
8. Simmer the sauce for 3 minutes, until it thickens slightly and coats the back of a spoon.
9. Stir in 1/2 cup grated Parmesan cheese until melted and fully incorporated into the sauce.
10. Add the drained pasta to the skillet and toss to coat it evenly with the sauce.
11. Garnish with 2 tbsp chopped fresh cilantro before serving.
Hearty and satisfying, this dish boasts a creamy texture with a smoky kick from the chipotle, while the penne holds onto the sauce perfectly for every bite. Try serving it with a side of garlic bread to soak up the extra sauce, or top it with extra Parmesan for an even richer flavor—it’s a crowd-pleaser that always leaves everyone asking for seconds.
Mediterranean Chicken Penne with Olives
Just last week, I found myself craving something vibrant yet comforting after a long day—enter this Mediterranean chicken penne that’s become my go-to for busy evenings. It’s packed with briny olives and fresh herbs that transport me straight to a sunny coastal kitchen, and I love how quickly it comes together without sacrificing flavor.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and toppings:
– 1/2 cup kalamata olives, pitted and halved
– 1/4 cup fresh parsley, chopped
– 2 tbsp lemon juice
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the cubed chicken breasts to the skillet in a single layer.
6. Sprinkle 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the chicken.
7. Cook the chicken for 6-7 minutes, turning occasionally, until it reaches an internal temperature of 165°F and is golden brown on all sides.
8. Tip: Avoid overcrowding the skillet to ensure the chicken browns properly rather than steaming.
9. Reduce the heat to medium-low and add the cooked penne pasta to the skillet with the chicken.
10. Stir in 1/2 cup of halved kalamata olives and 2 tablespoons of lemon juice.
11. Cook for 2-3 minutes, stirring gently, until everything is heated through and well combined.
12. Tip: For extra flavor, let the dish sit off the heat for a minute to allow the pasta to absorb the juices.
13. Remove the skillet from the heat and sprinkle with 1/4 cup of chopped fresh parsley and 1/4 cup of grated Parmesan cheese.
14. Tip: Fresh parsley adds a bright finish, so add it just before serving to maintain its color and freshness.
15. Toss everything together lightly to distribute the toppings evenly.
What I adore about this dish is the way the tender penne clings to the savory chicken and briny olives, creating a hearty yet refreshing bite. Serve it with a side of crusty bread to soak up any extra sauce, or top it with extra Parmesan for a richer flavor that’s perfect for a cozy dinner.
Honey Mustard Chicken Penne Bake
Never underestimate the power of a one-dish meal that feels both comforting and sophisticated—this honey mustard chicken penne bake has been my go-to for busy weeknights and casual dinner parties alike, always earning rave reviews for its creamy, tangy sauce and perfectly baked pasta.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz penne pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp garlic powder
– 1/2 tsp paprika
For topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray. 2. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package directions until al dente, about 10 minutes, then drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the cubed chicken, seasoning with 1 tsp salt and 1/2 tsp black pepper. 4. Cook the chicken for 6-8 minutes, stirring occasionally, until it is no longer pink inside and has a golden-brown exterior. 5. In a medium bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, and 1/2 tsp paprika until smooth. 6. Combine the cooked pasta, chicken, and sauce in the prepared baking dish, stirring gently to coat everything evenly. 7. Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top of the mixture. 8. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. 9. Remove from the oven and let it rest for 5 minutes to allow the sauce to thicken slightly. 10. Garnish with 2 tbsp chopped fresh parsley before serving. On your first bite, you’ll love the way the creamy, slightly sweet sauce clings to every noodle, with the tender chicken adding a savory depth that makes this dish irresistibly hearty. Try serving it alongside a crisp green salad or garlic bread to soak up every last bit of that delicious sauce—it’s a meal that feels both cozy and elegant, perfect for any occasion.
Buffalo Chicken Penne Pasta
Never have I been more convinced that buffalo sauce belongs on everything than after creating this creamy, spicy pasta dish that’s become a weeknight staple in our house. Nothing beats the combination of tender chicken, al dente pasta, and that signature tangy heat that makes you keep coming back for just one more bite.
Ingredients
– For the chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp paprika
– For the pasta: 12 oz penne pasta; 4 quarts water; 1 tbsp salt
– For the sauce: 1/2 cup buffalo sauce; 1/2 cup heavy cream; 4 oz cream cheese, cubed; 1/2 cup shredded cheddar cheese; 2 tbsp unsalted butter
– For garnish: 1/4 cup crumbled blue cheese; 2 tbsp chopped fresh parsley
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 ounces of penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 pound of cubed chicken breasts to the skillet in a single layer.
6. Season chicken with 1/2 teaspoon garlic powder and 1/2 teaspoon paprika.
7. Cook chicken for 6-8 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F.
8. Remove chicken from skillet and set aside on a plate.
9. Reduce heat to medium and add 2 tablespoons of unsalted butter to the same skillet.
10. Add 4 ounces of cubed cream cheese and stir constantly until melted and smooth, about 2-3 minutes.
11. Pour in 1/2 cup of heavy cream and 1/2 cup of buffalo sauce, whisking continuously to combine.
12. Simmer sauce for 3-4 minutes until slightly thickened, stirring frequently.
13. Add 1/2 cup of shredded cheddar cheese and stir until completely melted and incorporated.
14. Drain cooked pasta thoroughly, reserving 1/4 cup of pasta water.
15. Return drained pasta to the pot off heat.
16. Pour cheese sauce over pasta and toss to coat evenly.
17. Add cooked chicken to the pasta and sauce mixture.
18. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
19. Divide pasta among serving bowls.
20. Top each serving with 1/4 cup crumbled blue cheese and 2 tablespoons chopped fresh parsley.
Yield: This dish delivers the perfect balance of creamy, spicy, and tangy flavors with a satisfying texture contrast between the tender pasta, juicy chicken, and crunchy blue cheese topping. Try serving it with celery sticks and ranch dressing on the side for that authentic buffalo wing experience!
Pesto Chicken Penne with Spinach
Oh my goodness, pesto chicken penne with spinach is one of those dishes that feels like a warm hug after a long day—I first made it for a potluck years ago, and it’s been a staple in my kitchen ever since, especially when I need something quick but impressive.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and spinach:
– 1/2 cup prepared pesto
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (test a piece for firmness but not hardness).
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the cubed chicken to the skillet in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
5. Cook the chicken for 5-7 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F on an instant-read thermometer (tip: avoid overcrowding the pan for even browning).
6. Drain the cooked pasta and set it aside.
7. Reduce the skillet heat to medium and add 1/2 cup pesto, stirring for 1 minute to warm it through.
8. Pour in 1/4 cup heavy cream and stir continuously for 2 minutes until the sauce is smooth and slightly thickened.
9. Add the drained pasta and 2 cups fresh spinach to the skillet, tossing gently for 2-3 minutes until the spinach wilts (tip: fresh spinach cooks quickly, so watch for it to turn bright green).
10. Sprinkle 1/4 cup grated Parmesan cheese over the mixture and stir for 1 minute to combine evenly (tip: grating your own Parmesan gives a fresher flavor than pre-shredded).
11. Remove from heat and let it sit for 2 minutes to allow flavors to meld.
A final dish that’s wonderfully creamy with a vibrant pesto kick, the penne holds onto the sauce beautifully while the spinach adds a tender bite—I love serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that rich sauce.
BBQ Ranch Chicken Penne Casserole
Yesterday, I was craving something comforting yet packed with flavor, and this BBQ Ranch Chicken Penne Casserole hit the spot—it’s become a family favorite for busy weeknights, blending smoky, tangy, and creamy notes in one dish.
Ingredients
– For the chicken and pasta: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 12 oz penne pasta; 2 tbsp olive oil
– For the sauce: 1 cup BBQ sauce; 1/2 cup ranch dressing; 1/2 cup sour cream; 1/2 cup milk; 1 tsp garlic powder; 1/2 tsp black pepper
– For topping: 1 1/2 cups shredded cheddar cheese; 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking—this helps the pasta hold its shape in the casserole.
3. Drain the pasta in a colander and set it aside; no need to rinse, as the starch helps the sauce cling better.
4. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat, then add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until they are no longer pink and reach an internal temperature of 165°F (74°C).
5. In a medium bowl, whisk together 1 cup BBQ sauce, 1/2 cup ranch dressing, 1/2 cup sour cream, 1/2 cup milk, 1 tsp garlic powder, and 1/2 tsp black pepper until smooth and well combined.
6. Combine the cooked pasta, cooked chicken, and sauce mixture in a large mixing bowl, stirring gently to coat everything evenly without breaking the pasta.
7. Transfer the mixture to a 9×13-inch baking dish, spreading it out into an even layer for consistent cooking.
8. Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the top of the casserole.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly with lightly browned edges.
10. Remove from the oven and let it rest for 5 minutes to set—this makes it easier to serve and enhances the flavors.
11. Garnish with 1/4 cup chopped fresh parsley before serving for a fresh, herby finish.
Very creamy and hearty, this casserole boasts a perfect balance of smoky BBQ and zesty ranch, with the penne holding up beautifully against the rich sauce. Try serving it with a crisp side salad or garlic bread to soak up every last bit—it’s a crowd-pleaser that reheats wonderfully for leftovers!
Alfredo Chicken Penne with Broccoli
Kind of like that cozy sweater you reach for on a crisp fall day, this Alfredo Chicken Penne with Broccoli is my go-to comfort meal when I need something hearty and satisfying. I first whipped it up during a busy weeknight when my fridge was nearly empty, and now it’s a staple in our house—quick, creamy, and packed with veggies the whole family loves.
Ingredients
For the chicken and broccoli:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cups broccoli florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pasta:
– 8 oz penne pasta
– 4 cups water
– 1 tsp salt
For the Alfredo sauce:
– 2 tbsp unsalted butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp nutmeg
Instructions
1. Bring 4 cups of water and 1 tsp salt to a boil in a large pot over high heat.
2. Add 8 oz penne pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
5. Add 1 lb cubed chicken breasts to the skillet and cook for 6 minutes, flipping halfway through, until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set it aside on a plate.
7. Add 2 cups broccoli florets to the same skillet and cook for 4 minutes, stirring occasionally, until bright green and tender-crisp.
8. Remove the broccoli from the skillet and set it aside with the chicken.
9. Reduce the heat to medium and melt 2 tbsp unsalted butter in the skillet.
10. Add 2 minced garlic cloves and cook for 1 minute, until fragrant.
11. Pour in 1 cup heavy cream and bring it to a gentle simmer, stirring constantly.
12. Whisk in 1/2 cup grated Parmesan cheese and 1/4 tsp nutmeg until the sauce is smooth and thickened, about 2 minutes.
13. Return the cooked chicken, broccoli, and drained pasta to the skillet.
14. Toss everything together until well coated and heated through, about 2 minutes.
15. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
Yield: a creamy, velvety sauce clings to every nook of the penne, while the tender chicken and crisp broccoli add delightful texture contrasts. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that rich sauce—it’s a meal that feels indulgent yet totally doable on a weeknight.
Balsamic Glazed Chicken Penne
Hearty and comforting, this balsamic glazed chicken penne has become my go-to weeknight dinner after a long day at work—it’s the perfect balance of tangy and savory that always hits the spot. I love how the balsamic reduction caramelizes into a glossy glaze, making it feel fancy without any fuss.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the balsamic glaze and sauce:
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set it aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add the cubed chicken breasts to the skillet in a single layer.
6. Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
7. Cook the chicken for 5-7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F.
8. Remove the chicken from the skillet and set it aside on a plate.
9. Tip: Don’t overcrowd the skillet to ensure the chicken browns properly.
10. In the same skillet, reduce the heat to medium and add the minced garlic.
11. Sauté the garlic for 1 minute until fragrant.
12. Pour in 1/2 cup balsamic vinegar and 2 tbsp honey.
13. Simmer the mixture for 3-5 minutes, stirring constantly, until it reduces to a syrupy consistency that coats the back of a spoon.
14. Tip: Keep an eye on the glaze to prevent burning—it thickens quickly.
15. Add the halved cherry tomatoes to the skillet and cook for 2 minutes until they start to soften.
16. Return the cooked chicken and drained pasta to the skillet.
17. Toss everything together until well coated with the glaze.
18. Stir in the chopped fresh basil and grated Parmesan cheese.
19. Tip: For extra flavor, let it sit for a minute off the heat to allow the cheese to melt into the sauce.
20. Serve immediately while hot.
So rich and satisfying, this dish boasts a tender chicken texture with a glossy, slightly sweet glaze that clings to every penne noodle. I love topping it with extra basil and a sprinkle of Parmesan for a fresh finish—perfect alongside a simple green salad for a complete meal.
Tuscan Chicken Penne with Mushrooms
Diving into my kitchen after a long day always brings me comfort, especially when I’m whipping up this creamy Tuscan chicken penne—it reminds me of cozy dinners with friends where we’d laugh over wine while the mushrooms sizzled. I love how the aromas fill my home, making everything feel warm and inviting, just like those cherished moments.
Ingredients
– For the chicken and mushrooms: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 2 tbsp olive oil, 8 oz cremini mushrooms (sliced), 1 tsp salt, 1/2 tsp black pepper
– For the sauce: 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp dried Italian seasoning
– For the pasta: 12 oz penne pasta, 4 quarts water, 1 tbsp salt
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tbsp salt and 12 oz penne pasta to the boiling water, stirring occasionally to prevent sticking, and cook for 10-12 minutes until al dente (tip: taste a piece at 10 minutes to check firmness).
3. Drain the pasta in a colander and set it aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add 1 lb cubed chicken breasts to the skillet and cook for 5-7 minutes, turning occasionally, until the internal temperature reaches 165°F and the exterior is golden brown.
6. Transfer the cooked chicken to a plate and set it aside.
7. In the same skillet, add 8 oz sliced cremini mushrooms and cook for 4-5 minutes, stirring frequently, until they release their moisture and turn golden brown (tip: avoid overcrowding the pan for even browning).
8. Add 3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
9. Pour in 1 cup heavy cream and bring it to a gentle simmer over medium heat, stirring constantly.
10. Stir in 1/2 cup grated Parmesan cheese and 1 tsp dried Italian seasoning until the sauce thickens slightly, about 2-3 minutes.
11. Return the cooked chicken to the skillet, add the drained penne pasta, and toss everything together to coat evenly with the sauce.
12. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine (tip: adjust seasoning at the end for balanced flavor).
Fantastic and ready to enjoy! This dish boasts a velvety texture from the creamy sauce clinging to each penne tube, while the tender chicken and earthy mushrooms add depth—serve it with a sprinkle of extra Parmesan and a side of garlic bread for a truly indulgent meal that always earns rave reviews at my table.
Southwestern Chicken Penne Fiesta
After a long day at work, I love whipping up this vibrant Southwestern Chicken Penne Fiesta—it’s my go-to comfort dish that never fails to bring a smile to my face with its bold flavors and colorful presentation.
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz penne pasta
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt to taste
For the sauce and vegetables:
– 1 red bell pepper, diced
– 1/2 red onion, diced
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set it aside.
4. In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering.
5. Add the cubed chicken to the skillet and season with chili powder, cumin, and salt.
6. Cook the chicken for 6-8 minutes, stirring occasionally, until it is browned and reaches an internal temperature of 165°F.
7. Remove the chicken from the skillet and set it aside on a plate.
8. In the same skillet, add the remaining 1 tbsp olive oil and heat it over medium heat.
9. Add the diced red bell pepper and red onion to the skillet.
10. Sauté the vegetables for 5-7 minutes, until they are softened and slightly caramelized.
11. Stir in the corn kernels and black beans, and cook for 2-3 minutes until heated through.
12. Pour in the heavy cream and chicken broth, and bring the mixture to a simmer.
13. Reduce the heat to low and let the sauce simmer for 3-5 minutes, until it thickens slightly.
14. Return the cooked chicken to the skillet and stir to combine with the sauce.
15. Add the drained penne pasta to the skillet and toss everything together until well coated.
16. Sprinkle the shredded Monterey Jack cheese over the top and cover the skillet for 2-3 minutes, until the cheese is melted.
17. Remove the skillet from the heat and stir in the chopped fresh cilantro.
This dish boasts a creamy, slightly spicy sauce that clings perfectly to the tender penne, with the crisp vegetables and hearty chicken adding wonderful texture. I love serving it straight from the skillet with a side of warm tortilla chips for scooping up every last bit—it’s a fiesta in every bite!
Conclusion
Kindly explore these 26 delicious ways to recreate Applebee’s chicken penne pasta magic at home! We hope you find new family favorites—try a recipe, share your top pick in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
