We have all been there. It is 6 PM on a Tuesday. You are tired. You are hungry. And you definitely do not want to spend hours in the kitchen washing a mountain of pots and pans. You need a hero. You need a meal that feels like a warm hug but moves like a sprinter. That is exactly where this Chicken Penne Pasta comes into play.
Honestly, pasta is the ultimate comfort food. It is reliable and always there for you. But sometimes plain old marinara just does not cut it. You want something with a little more personality. Something with a kick. This recipe takes your standard Chicken Pasta Dinner and elevates it with the smoky heat of harissa and the richness of heavy cream.
I have made this dish countless times for family and friends. It never fails to impress. The best part? It looks and tastes like a restaurant quality meal, but it is actually one of those Easy Penne Pasta Recipes you can whip up in your pajamas. You do not need fancy equipment or a culinary degree. Just a skillet, a pot for the pasta, and a serious appetite.
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Why You’ll Love This Recipe
Let me tell you why this recipe is going to earn a permanent spot in your weekly rotation. First off, it is incredibly fast. We are talking about a meal that comes together in about the same time it takes to boil water and cook the pasta. Speed is the name of the game here.
Then there is the flavor profile. If you are bored with the same old alfredo or tomato sauces, this is a game changer. The harissa paste brings a complex, spicy depth that cuts right through the rich heavy cream. It creates a sauce that is balanced, bold, and totally addictive. It is one of those Quick Chicken Pasta Recipes that does not sacrifice flavor for speed.
Another reason to love this Chicken Penne Pasta is its versatility. It uses chicken thighs, which are forgiving and stay juicy even if you accidentally cook them a minute too long. Plus, it is budget friendly. You are using simple pantry staples like onions, garlic, and canned tomatoes to create something magical.
Finally, the cleanup is minimal. Aside from the pot you boil the pasta in, everything else happens in one large skillet. Less time scrubbing dishes means more time relaxing on the couch with a full belly. Who can say no to that?
Ingredients
The beauty of this dish lies in the simplicity of its components. You do not need a long grocery list to make a stellar Chicken Pasta Dinner. Here is everything you need to get started.
- 1/2 pound chicken thighs (boneless skinless)
- 1/2 teaspoon salt (for chicken, plus 1/2 teaspoon for sauce)
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/4 onion (minced)
- 2 garlic cloves (minced)
- 1 (15 ounce) can diced tomatoes (drained)
- 1/2 teaspoon crushed chili flakes
- 1/2 teaspoon smoked paprika
- 2 teaspoons harissa paste
- 1/3 cup chicken stock
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 8 ounces penne (cooked and drained to package instructions, reserve 1/4 cup pasta cooking water)
Let’s chat about the chicken for a second. I specifically chose chicken thighs for this recipe. Thighs have a higher fat content than breasts, which means more flavor and a much tenderer bite. They sear up beautifully and keep the dish moist.
The harissa paste is the secret weapon here. It is a North African chili paste that is smoky, spicy, and aromatic. A little goes a long way. If you have never used it before, prepare to be amazed. It adds a layer of heat that standard hot sauce just cannot match.
For the pasta, penne is the classic choice. Its tube shape is perfect for capturing that thick, creamy sauce inside. Every bite gives you a burst of sauce and pasta together. It is exactly what you want in Easy Penne Pasta Recipes.
Step-By-Step Instructions
Making this Chicken Penne Pasta is a breeze. Follow these simple steps, and you will have dinner on the table in no time. Grab your skillet and let us get cooking.
Step 1: Season and Sear the Chicken
Start by taking your boneless, skinless chicken thighs and patting them dry with a paper towel. This helps them get a good sear. Season them generously with salt and pepper.
Heat a large skillet with high sides over medium heat. Toss in the butter and let it melt and foam up slightly. Place the chicken thighs in the pan. You want to hear a nice sizzle when they hit the butter.
Brown the chicken for about 2 or 3 minutes on each side. You are looking for a golden color, not full doneness yet. Once browned, remove them from the pan and set them aside on a plate to cool down a bit.
Step 2: Prep the Chicken Strips
Once the chicken is cool enough to handle, slice it into strips or bite sized pieces. Remember, the chicken does not need to be fully cooked all the way through at this stage. It will finish cooking in the sauce later. Set the sliced chicken aside for now.
Step 3: Sauté the Aromatics
Go back to that same skillet. Do not wipe it out! Those brown bits on the bottom are pure flavor. Add the minced onion and garlic to the pan. Sauté them over medium heat for 2 to 3 minutes.
You want the onions to soften and become translucent, and the garlic to become fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Keep things moving with a wooden spoon.
Step 4: Build the Flavor Base
Now it is time to build the sauce. Add the drained diced tomatoes to the skillet. Follow that up with the smoked paprika, crushed chili flakes, the rest of the salt, and the harissa paste.
Stir everything together well. Let the spices toast slightly with the tomatoes and onions. This step wakes up the dried spices and helps the harissa melt into the mixture.
Step 5: Simmer with Chicken
Pour in the chicken stock and scrape the bottom of the pan to release any stuck bits. Add the sliced chicken pieces back into the skillet along with any juices that collected on the plate.
Let this mixture simmer for about 1 to 2 minutes. The liquid will reduce slightly, and the chicken will start to absorb those spicy tomato flavors.
Step 6: Add Cream and Thicken
Reduce the heat slightly and pour in the heavy cream. Stir it gently to combine with the tomato base. You will see the sauce turn a beautiful creamy orange color.
Simmer the sauce for 5 to 7 minutes. You want it to bubble gently, not boil furiously. The sauce should thicken up nicely, and the chicken will finish cooking through completely during this time.
Step 7: Combine and Serve
Finally, stir in the cooked penne pasta and the grated parmesan cheese. Toss everything together so the pasta is fully coated in that luxurious sauce.
If the sauce looks a little too thick for your liking, this is where that reserved pasta water comes in handy. Add 1 tablespoon at a time until you reach your desired consistency. Serve immediately and enjoy your homemade Chicken Penne Pasta!
How To Store Leftovers
If you are lucky enough to have leftovers, this dish stores reasonably well. Since it has a cream base, you need to handle it with a little care to keep the texture right. Store any remaining pasta in an airtight container in the refrigerator.
It will stay good for up to 3 days. The sauce might thicken up quite a bit once it gets cold. That is totally normal for cream sauces. The pasta tends to soak up the liquid as it sits.
When you are ready to reheat, I recommend doing it on the stove rather than the microwave. Place the pasta in a small saucepan over low heat. You will likely need to add a splash of water, milk, or broth to loosen the sauce back up.
Stir it gently until it is heated through. If you must use a microwave, do it in short bursts. Stir in between each burst to ensure it heats evenly and does not separate into an oily mess. I generally avoid freezing this dish because heavy cream sauces can split and become grainy when thawed.
Tips
Want to make sure your Chicken Penne Pasta turns out perfect every single time? Here are a few tips I have picked up along the way. These small adjustments can make a big difference in the final result.
First, do not skip the step of reserving the pasta water. I know it is easy to forget and just dump the whole pot into the colander. But that starchy water is liquid gold. It helps emulsify the sauce, making it silky and helping it cling to the noodles.
When browning the chicken, make sure your pan is hot enough before you add the meat. If the pan is too cold, the chicken will steam instead of sear. You want that nice golden brown crust for extra flavor depth.
If you are sensitive to spice, you can adjust the heat level easily. Start with half the amount of harissa and chili flakes. Taste the sauce before you add the pasta. You can always add more spice, but you cannot take it out once it is in there.
Grate your own parmesan cheese if you can. The pre grated stuff in the green can often has anti caking agents that prevent it from melting smoothly. Freshly grated cheese melts like a dream and thickens the sauce beautifully.
Lastly, make sure you salt your pasta water generously. It should taste like the ocean. This is your only chance to season the pasta itself. If the pasta is bland, the whole dish will taste a bit flat, no matter how good the sauce is.
Conclusion
There you have it. A simple, spicy, and satisfying Chicken Penne Pasta that is sure to become a favorite in your home. It checks all the boxes for a perfect weeknight meal. It is fast, it is flavorful, and it is comforting.
Whether you are cooking for a hungry family or just treating yourself to a nice dinner, this recipe delivers. The combination of tender chicken, spicy harissa, and creamy sauce is hard to beat. It proves that Quick Chicken Pasta Recipes can be just as exciting as a meal that takes hours to prepare.
So next time you are staring at a package of chicken thighs and a box of penne, wondering what to make, remember this dish. Give it a try tonight. I bet you will be surprised at how something so easy can taste so good.
FAQ
I know questions come up when you are trying a new recipe. Here are some of the most common things people ask about making this dish.
Can I use chicken breast instead of thighs?
Yes, you absolutely can use chicken breast. Just keep in mind that breast meat dries out faster than thighs. You will want to be very careful not to overcook it during the browning stage. Maybe slice it a little thicker to keep it juicy.
Is this recipe very spicy?
It has a moderate kick to it. The harissa and chili flakes definitely bring some heat. However, the heavy cream balances it out significantly. If you are cooking for kids or people who hate spice, you can reduce the chili flakes or omit the harissa, though you will lose that specific smoky flavor.
What can I substitute for harissa paste?
If you cannot find harissa, you can try mixing a little tomato paste with more smoked paprika and a pinch of cayenne pepper. Another option is a spicy chili garlic sauce, like Sambal Oelek, though that will change the flavor profile slightly towards Asian cuisine.
Can I make this gluten free?
Definitely. This is one of those Easy Penne Pasta Recipes that adapts well. Just swap the regular penne for your favorite gluten free pasta brand. The sauce itself is naturally gluten free as long as you check the labels on your stock and harissa.
What vegetables can I add?
This dish is great for sneaking in veggies. Spinach is a great addition; just stir it in at the very end until it wilts. Bell peppers or zucchini would also work well if you sauté them along with the onions and garlic.
Spicy Harissa Chicken Penne Pasta
This quick and easy Chicken Penne Pasta is the perfect weeknight hero! A creamy, spicy harissa sauce comes together in one skillet for a comforting meal that’s ready in about 30 minutes. It’s a flavorful twist on a classic pasta dinner.
Requirements
Ingredients
Instructions
- Pat chicken thighs dry and season with 1/2 tsp salt and pepper. Heat butter in a large skillet over medium heat. Brown the chicken for 2-3 minutes on each side, then remove from the pan.
- Once cool enough to handle, slice the chicken into strips. It will finish cooking later.
- In the same skillet, sauté the minced onion and garlic for 2-3 minutes until softened and fragrant.
- Add the drained diced tomatoes, smoked paprika, crushed chili flakes, the remaining 1/2 tsp salt, and harissa paste. Stir and let the spices toast for a minute.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Return the sliced chicken to the skillet and simmer for 1-2 minutes.
- Reduce heat and stir in the heavy cream. Simmer gently for 5-7 minutes, allowing the sauce to thicken and the chicken to cook through.
- Stir in the cooked penne pasta and grated parmesan cheese. Toss to coat everything in the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until it reaches the desired consistency. Serve immediately.
Notes
Don’t skip reserving the pasta water. This starchy liquid is key to creating a silky sauce that clings perfectly to the noodles.
For the best flavor, grate your own parmesan cheese. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.
If you are sensitive to spice, start with half the amount of harissa and chili flakes. You can always taste and add more later.
Make sure your pasta water is well-salted—it should taste like the ocean! This is the only opportunity you have to season the pasta itself.
Nutrition
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