20 Delicious Applebees Chicken Penne Pasta Recipes Easy

Unleash your inner chef with these 20 mouthwatering Applebee’s-inspired chicken penne pasta recipes that promise to spice up your dinner routine! Perfect for those nights when you crave something hearty, comforting, and effortlessly delicious, this roundup is your go-to guide for easy-to-make meals that taste like they’re straight from the restaurant. Dive in and discover your next family favorite!

Creamy Garlic Parmesan Chicken Penne Pasta

Lately, I’ve found myself drawn to the comforting embrace of creamy pasta dishes, especially on evenings when the world outside feels a bit too loud. This particular recipe, with its tender chicken and rich garlic parmesan sauce, has become a quiet favorite in my kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 8 oz penne pasta (whole wheat works beautifully here for a nuttier flavor)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (I always reach for unsalted to control the dish’s saltiness)
• 1 tbsp olive oil (extra virgin is my pantry staple)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/4 tsp red pepper flakes (optional, for a subtle heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, or until golden and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
3. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Stir in the parmesan cheese until melted and smooth. Tip: Remove the skillet from heat while adding the cheese to prevent clumping.
6. Add the cooked penne and sliced chicken to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through. Tip: If the sauce is too thick, a splash of pasta water can loosen it to your desired consistency.

Rich and velvety, this dish offers a perfect balance of creamy sauce and al dente pasta, with the garlic and parmesan shining through. Serve it with a sprinkle of extra parmesan and a side of steamed greens for a meal that feels both indulgent and comforting.

Spicy Cajun Chicken Penne Pasta

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring together a dish that warms both the heart and the palate. This Spicy Cajun Chicken Penne Pasta is one such recipe, a vibrant dance of flavors that’s as nourishing as it is exhilarating to make.

Ingredients

• 2 boneless, skinless chicken breasts, cubed (I find that cutting them into even pieces ensures uniform cooking)
• 8 oz penne pasta (the ridges hold onto the sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Cajun seasoning (adjust based on your heat preference)
• 1 red bell pepper, thinly sliced (adds a sweet crunch)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (I like to use sea salt for its subtle brininess)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and Cajun seasoning, cooking until the chicken is golden and cooked through, about 6-7 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Lower the heat to medium and add the sliced red bell pepper and minced garlic to the skillet. Sauté for 2 minutes until the peppers soften slightly and the garlic is fragrant.
4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it cook for 3 minutes to slightly thicken. Tip: Keep the heat moderate to prevent the cream from separating.
5. Stir in the cooked penne and Parmesan cheese until everything is well coated and the cheese has melted into the sauce, about 2 minutes. Tip: If the sauce seems too thick, a splash of the pasta cooking water can loosen it up.

Lusciously creamy with a kick of heat, this pasta dish is a celebration of textures and flavors. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of the spicy, creamy sauce.

Sun-Dried Tomato and Basil Chicken Penne

Today, as the golden hues of sunset fade into the quiet of the evening, I find myself drawn to the comforting embrace of a dish that marries the rustic charm of sun-dried tomatoes with the fresh, aromatic whisper of basil. This Sun-Dried Tomato and Basil Chicken Penne is a melody of flavors that sings of summer’s bounty, a simple yet profound dish that feels like a warm hug on a cool evening.

Ingredients

• 8 oz penne pasta (I love the way the ridges hold onto the sauce)
• 2 boneless, skinless chicken breasts, cubed (about 1 lb, I find organic chicken has the best flavor)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add a depth of flavor)
• 2 cloves garlic, minced (fresh is always best here)
• 1/4 cup fresh basil leaves, torn (the fragrance is unmatched)
• 1/2 cup heavy cream (for that velvety texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until golden and no longer pink inside, about 6 minutes. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the garlic and sun-dried tomatoes for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Reduce heat to low, stir in the heavy cream and Parmesan, and simmer for 2 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of the reserved pasta water.
5. Add the cooked penne, chicken, and basil to the skillet. Toss everything together until well coated and heated through, about 2 minutes.

Mmm, the penne is perfectly al dente, each bite a harmonious blend of creamy, tangy, and herbaceous notes. Serve it with an extra sprinkle of Parmesan and a few fresh basil leaves on top for a dish that’s as beautiful as it is delicious.

Alfredo Chicken Penne Pasta with Broccoli

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring together a creamy Alfredo sauce, watching it cling to each penne ridge, while the broccoli florets stand bright and tender against the rich backdrop.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 8 oz penne pasta (the ridges are perfect for holding onto the sauce)
• 2 cups broccoli florets (fresh and crisp, they add a nice crunch)
• 2 tbsp unsalted butter (it’s all about that rich, creamy base)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 2 cloves garlic, minced (the more, the merrier in my book)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp butter and the chicken breasts. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest before slicing.
3. In the same skillet, melt the remaining butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
5. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
6. Add the broccoli florets to the sauce, covering them to steam for 2 minutes until bright green and tender-crisp.
7. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. Slice the chicken and nestle it into the pasta.
8. Season with salt and pepper to taste, and serve hot with extra Parmesan on top. Tip: A sprinkle of red pepper flakes adds a nice heat contrast.

Once plated, the Alfredo Chicken Penne Pasta with Broccoli is a harmony of textures—the pasta’s firm bite, the chicken’s tenderness, and the broccoli’s slight crunch. The sauce, rich and velvety, wraps around each component, making every forkful a delight. For a touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up any remaining sauce.

Buffalo Chicken Penne Pasta Salad

Kneading through the memories of summer picnics and family gatherings, this Buffalo Chicken Penne Pasta Salad emerges as a dish that carries the warmth of shared moments and the zest of bold flavors. It’s a recipe that invites you to slow down, to savor the process as much as the meal itself.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1/2 cup buffalo sauce (Frank’s RedHot is my pantry staple for that perfect tang)
• 1/4 cup mayonnaise (for a creamy balance to the heat)
• 1/4 cup sour cream (adds a lovely tanginess)
• 1/2 cup celery, finely chopped (for that essential crunch)
• 1/2 cup carrots, shredded (a sweet contrast to the spicy sauce)
• 1/4 cup blue cheese crumbles (because what’s buffalo without blue cheese?)
• 2 tbsp olive oil (extra virgin, always, for its fruity notes)
• 1 tbsp apple cider vinegar (just a splash to brighten everything up)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the penne pasta to the boiling water and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together the buffalo sauce, mayonnaise, sour cream, olive oil, and apple cider vinegar until smooth.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
5. Add the cooled pasta, shredded chicken, celery, and carrots to the bowl with the dressing. Toss gently to combine.
6. Fold in the blue cheese crumbles last to keep them from breaking down too much.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Every bite of this salad is a harmony of creamy, spicy, and crunchy, with the penne providing a satisfying chew. Serve it atop a bed of crisp lettuce for a refreshing contrast, or scoop it into halved bell peppers for a playful, edible bowl.

Pesto Chicken Penne Pasta with Cherry Tomatoes

How quietly the evening settles in, the perfect time to prepare a dish that feels like a warm hug. This pesto chicken penne pasta, dotted with sweet cherry tomatoes, is a simple yet deeply satisfying meal that brings comfort to any table.

Ingredients

• 2 cups penne pasta (I always reach for the ridged kind—it holds the sauce so well)
• 1 lb chicken breast, cubed (free-range gives the best flavor, in my opinion)
• 1/2 cup homemade or store-bought pesto (extra virgin olive oil-based pesto is my go-to for its vibrant color and taste)
• 1 cup cherry tomatoes, halved (they burst beautifully when cooked just right)
• 2 tbsp extra virgin olive oil (for that golden, crispy chicken)
• 1/4 cup grated Parmesan cheese (because everything’s better with cheese)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
3. Reduce the heat to medium and add the cherry tomatoes to the skillet with the chicken. Cook for 2-3 minutes, just until the tomatoes begin to soften and release their juices.
4. Drain the pasta and return it to the pot. Add the cooked chicken and tomatoes, then stir in the pesto until everything is evenly coated. Tip: If the pasta seems dry, a splash of the reserved pasta water can loosen it up beautifully.
5. Serve immediately, sprinkled with grated Parmesan cheese.

Delightfully tender chicken and al dente pasta come together in this dish, with the pesto lending a herby brightness that’s balanced by the sweet pop of cherry tomatoes. For an extra touch of elegance, serve it with a drizzle of olive oil and a few basil leaves on top.

Chicken Penne Pasta in Mushroom Cream Sauce

Remembering the first time I made this dish, the kitchen filled with the comforting aroma of garlic and mushrooms, a scent that promised warmth and satisfaction. It’s a recipe that feels like a hug, perfect for those evenings when you need a little extra comfort.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold the sauce)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is always better)
• 1 cup mushrooms, sliced (cremini add a nice earthiness)
• 1 cup heavy cream (room temperature blends smoother)
• 1/2 cup grated Parmesan (the real deal, please)
• Salt and pepper (to your heart’s content, but I start with 1/2 tsp salt)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 6 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are soft and golden, about 5 minutes. Tip: Garlic burns quickly, so keep the heat medium.
4. Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, about 3 minutes.
5. Stir in the grated Parmesan until the sauce is smooth and creamy. Season with salt and pepper.
6. Drain the pasta and add it to the skillet, tossing to coat evenly in the sauce.

Unbelievably creamy with a perfect bite from the al dente pasta, this dish is a testament to simple ingredients creating profound comfort. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop of sauce.

Lemon Butter Chicken Penne Pasta

Cooking has always been my sanctuary, a quiet space where the clatter of pots and the sizzle of butter in the pan drown out the world’s noise. Today, I find myself drawn to the simplicity and brightness of a dish that feels like sunshine on a plate, a perfect blend of tangy lemon and rich butter over tender chicken and penne pasta.

Ingredients

– 2 boneless, skinless chicken breasts (I like to butterfly them for even cooking)
– 8 oz penne pasta (whole wheat for a nuttier flavor, if you’re into that)
– 3 tbsp unsalted butter (because controlling the salt is key)
– 2 cloves garlic, minced (freshly minced, please, for that punch of flavor)
– 1/2 cup heavy cream (it’s indulgence time)
– Zest and juice of 1 lemon (the zest adds a pop of color and aroma)
– 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)
– Salt and freshly ground black pepper (to season, but we’ll be specific)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– Fresh parsley, chopped (for that final fresh touch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Remove from skillet and let rest before slicing.
3. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it.
4. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Add the cooked penne and sliced chicken to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and toss again until the cheese is melted and everything is well combined.
6. Garnish with chopped parsley and serve immediately. Tip: For an extra zing, add a little more lemon zest on top before serving.
7. This dish is best enjoyed fresh, with the pasta perfectly coated in the creamy, lemony sauce and the chicken adding a hearty touch. The brightness of the lemon cuts through the richness of the butter and cream, making each bite a delightful balance of flavors. Serve it with a side of crusty bread to soak up any remaining sauce.

Chicken Penne Pasta with Spinach and Artichokes

Lately, I’ve found myself drawn to the comforting embrace of creamy pasta dishes, especially as the evenings grow cooler. This Chicken Penne Pasta with Spinach and Artichokes is a dish that feels like a warm hug, with its rich flavors and satisfying textures.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 boneless, skinless chicken breasts, cubed (room temp cooks more evenly)
• 2 cups fresh spinach (the vibrant green adds such a lovely contrast)
• 1 cup artichoke hearts, chopped (I prefer the marinated ones for extra flavor)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
• 2 cloves garlic, minced (because garlic is life)
• Salt and pepper to taste (I like to grind the pepper fresh for that sharp bite)

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken cubes and cook until golden and no longer pink inside, about 6-8 minutes.
3. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Stir in the spinach and artichoke hearts, cooking until the spinach wilts, about 2 minutes.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 3 minutes. Tip: Stir occasionally to prevent the cream from sticking.
6. Drain the pasta and add it to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and stir until melted. Tip: Reserve some pasta water to adjust the sauce’s consistency if needed.
7. Season with salt and pepper to taste, then remove from heat.

On the plate, this pasta is a beautiful mess of creamy sauce clinging to every noodle, with pops of green and tender chicken throughout. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Bacon Ranch Chicken Penne Pasta

Yesterday, as the evening light faded, I found myself craving something comforting yet effortlessly elegant, a dish that would wrap around my senses like a warm embrace. That’s when the idea of this creamy, savory pasta came to mind, a perfect blend of hearty and refined.

Ingredients

• 8 oz penne pasta (I love the ridges for holding onto the sauce)
• 2 chicken breasts, diced (free-range gives the best flavor)
• 6 slices of bacon, chopped (thick-cut for that satisfying crunch)
• 1 cup heavy cream (the richer, the better)
• 1/2 cup ranch dressing (homemade or your favorite brand)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 2 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (for that subtle, aromatic depth)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and garlic powder, and cook until no longer pink, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
4. Reduce the heat to low and add butter to the skillet. Once melted, stir in the heavy cream and ranch dressing, whisking until smooth. Let the sauce simmer gently for 2 minutes to thicken slightly.
5. Add the cooked pasta, chicken, and bacon back to the skillet. Toss everything together until well coated in the sauce. Sprinkle the shredded cheddar cheese on top and cover the skillet for 1 minute to let the cheese melt.
6. Give the pasta a final toss to distribute the melted cheese throughout the dish. Serve immediately.

Every bite of this pasta is a delightful mix of creamy, tangy, and smoky flavors, with the penne providing the perfect chewy texture. For an extra touch, garnish with fresh parsley or a sprinkle of red pepper flakes to add a pop of color and a hint of heat.

Chicken Penne Pasta with Roasted Red Pepper Sauce

Wandering through the kitchen on a quiet evening, I find myself drawn to the comforting embrace of pasta, its versatility a canvas for flavors both bold and subtle. Today, it’s the rich, smoky sweetness of roasted red peppers that calls to me, promising a sauce that clings lovingly to each piece of chicken and penne.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 1 lb chicken breast, cubed (free-range, for that extra tenderness)
• 2 tbsp extra virgin olive oil (my kitchen staple, always within reach)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup roasted red peppers, chopped (jarred works, but roasting your own is a game-changer)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and pepper to taste (I’m generous with the pepper, for a little kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until golden and no longer pink inside, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the chopped roasted red peppers and heavy cream. Simmer the sauce for 5 minutes, allowing the flavors to meld.
5. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
6. Let the pasta sit for 2 minutes off the heat before serving, allowing the sauce to thicken slightly.

Lusciously creamy with a smoky depth from the roasted peppers, this dish is a hug in a bowl. Serve it with a sprinkle of fresh basil or a side of crusty bread to soak up every last drop of sauce.

Cheesy Chicken Penne Pasta Bake

Dusk settles in, and the kitchen becomes a sanctuary where the aroma of cheese and herbs starts to weave its magic. This cheesy chicken penne pasta bake is my comfort on a plate, a dish that feels like a warm hug after a long day.

Ingredients

• 2 cups penne pasta (I love the ridges—they hold onto the sauce so well)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 2 cups shredded mozzarella cheese (the more, the merrier in my book)
• 1 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp dried basil (or fresh if you have it, about 1 tbsp chopped)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 2 cups marinara sauce (homemade or your favorite jarred kind)

Instructions

1. Preheat your oven to 375°F (190°C)—this ensures even cooking.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s gold for adjusting sauce consistency.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 6-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Add the minced garlic, dried basil, salt, and pepper to the skillet with the chicken. Sauté for 1 minute until fragrant.
5. Stir in the marinara sauce and let it simmer for 2 minutes to meld the flavors. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Combine the drained pasta and chicken sauce mixture in a large bowl, then transfer to a greased baking dish.
7. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Let it rest for 5 minutes before serving.

The cheese forms a glorious golden crust, while the penne underneath stays perfectly tender. Try serving it with a crisp green salad to cut through the richness, or enjoy it straight from the dish—no judgment here.

Chicken Penne Pasta with Asparagus and Peas

Gently, the evening light filters through the kitchen window, casting a warm glow over the counter where today’s meal begins to take shape. It’s moments like these, quiet and unhurried, that cooking feels most like a meditation, a chance to savor the process as much as the result.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 1 lb chicken breast, cubed (free-range, for that extra tenderness)
• 1 cup asparagus, trimmed and cut into 1-inch pieces (the crispier, the better in my book)
• 1/2 cup peas (fresh or frozen, but I always lean towards fresh for their sweetness)
• 2 tbsp extra virgin olive oil (my kitchen staple, for its fruity notes)
• 2 cloves garlic, minced (because what’s pasta without garlic?)
• 1/2 cup heavy cream (it adds a luxurious silkiness to the dish)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cubed chicken and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until golden and cooked through, about 6-7 minutes. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the asparagus and peas to the skillet. Cook for 3-4 minutes, until the asparagus is bright green and slightly tender.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
6. Return the chicken to the skillet, along with the drained pasta. Toss everything together to coat evenly. Sprinkle with Parmesan cheese and give it one final toss. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.

On the plate, this dish is a harmony of textures—the tender pasta, the crisp asparagus, and the creamy sauce clinging to every bite. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up any remaining sauce, turning a simple meal into a moment to remember.

Tomato Basil Chicken Penne Pasta

Today feels like one of those quiet evenings where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. Tomato Basil Chicken Penne Pasta is my go-to dish for such moments, blending simplicity with the comforting flavors of ripe tomatoes, fresh basil, and tender chicken.

Ingredients

• 2 cups penne pasta (I love the way it holds onto the sauce)
• 1 lb chicken breast, cubed (free-range gives the best flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup cherry tomatoes, halved (they burst beautifully in the pan)
• 1/4 cup fresh basil leaves, torn (the fragrance is irresistible)
• 1/2 cup heavy cream (for that silky texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season with love)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden and no longer pink inside, about 6-7 minutes. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes and cook until they start to soften and release their juices, about 3 minutes.
4. Return the chicken to the skillet. Stir in the heavy cream and let it simmer for 2 minutes to thicken slightly. Tip: If the sauce is too thick, add a splash of the reserved pasta water.
5. Add the drained pasta to the skillet, tossing to coat evenly. Stir in the torn basil leaves and Parmesan cheese. Season with salt and pepper to taste. Tip: Letting the pasta sit for a minute off the heat allows the flavors to meld.

Serve this dish with an extra sprinkle of Parmesan and a few fresh basil leaves on top. The creamy sauce clings to each piece of pasta, while the tomatoes add a sweet, tangy contrast. Perfect for a quiet dinner that feels like a hug.

Chicken Penne Pasta with Zucchini and Squash

Mornings like these, when the light filters through the kitchen window just so, I find myself reaching for recipes that feel like a warm embrace. This Chicken Penne Pasta with Zucchini and Squash is one of those dishes—simple, comforting, and brimming with the colors of summer.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 1 lb chicken breast, diced (free-range, if you can—it makes a difference)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 medium zucchini, sliced into half-moons (about 1.5 cups)
• 1 medium yellow squash, sliced into half-moons (ditto)
• 3 cloves garlic, minced (fresh is best here)
• 1/2 tsp red pepper flakes (for just a hint of heat)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to your heart’s content)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and no longer pink inside, about 6 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Lower the heat to medium, add the zucchini, squash, and garlic to the skillet. Sauté until the vegetables are tender but still crisp, about 5 minutes. Tip: Stir occasionally to prevent the garlic from burning.
4. Sprinkle in the red pepper flakes, then toss in the cooked pasta and half of the Parmesan. If the mixture seems dry, add the reserved pasta water a little at a time. Tip: The starchy water helps the sauce cling to the pasta.
5. Serve hot, garnished with the remaining Parmesan. Just like that, you’ve got a dish where the pasta is perfectly chewy, the chicken juicy, and the veggies add a fresh crunch. Try it with a sprinkle of fresh basil for an extra layer of flavor.

Chicken Penne Pasta in a Creamy Tomato Vodka Sauce

Today, as the light fades softly outside, I find myself drawn to the comfort of cooking, to the simple joy of preparing a meal that feels like a warm embrace. This dish, with its creamy tomato vodka sauce, is a testament to the beauty of combining simple ingredients to create something truly special.

Ingredients

• 1 lb chicken breast, cubed (I find that slightly freezing the chicken makes cubing easier)
• 2 cups penne pasta (I always reach for whole wheat for that extra bit of texture and health)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup vodka (a good quality vodka elevates the sauce)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my go-to for their rich flavor)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• Fresh basil leaves for garnish (torn, not chopped, to release more aroma)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Carefully pour in the vodka, stirring to deglaze the pan. Let it simmer for 2 minutes to cook off the alcohol.
5. Stir in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
7. Add the cooked chicken and penne pasta to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 2 minutes to heat through.
8. Garnish with torn basil leaves and serve with extra Parmesan cheese on the side.

Rich and velvety, the sauce clings to every piece of pasta, offering a perfect balance of tangy tomato and smooth cream. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up every last drop of sauce.

Chicken Penne Pasta with Olives and Feta

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of the week. This dish, with its comforting embrace of tender chicken and hearty penne, is my small act of slowing down, of savoring.

Ingredients

• 2 cups penne pasta (I love the ridges—they hold onto the sauce so well)
• 1 lb chicken breast, cubed (free-range, if you can—it makes a difference)
• 1/2 cup kalamata olives, pitted and halved (their briny punch is irreplaceable)
• 1/3 cup crumbled feta cheese (the creamier, the better)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 garlic cloves, minced (freshly minced garlic is a game-changer)
• 1 tsp dried oregano (rubbed between fingers to wake up the oils)
• 1/2 tsp red pepper flakes (adjust to dance on your palate)
• Salt (just a pinch—the olives and feta bring their own saltiness)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente, about 11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning lightly with salt. Cook until golden and just cooked through, about 6 minutes. Tip: Don’t overcrowd the pan—give the chicken space to sear.
3. Lower the heat to medium. Add the garlic, oregano, and red pepper flakes to the skillet. Stir for about 30 seconds until fragrant. Tip: Garlic burns fast—keep it moving!
4. Toss in the olives and cooked penne. Drizzle with a bit of the reserved pasta water to loosen the sauce. Stir gently to combine.
5. Remove from heat. Sprinkle the feta over the top and give one final gentle toss. Tip: Adding the feta off the heat keeps it from melting too much, preserving those delightful crumbles.

Lusciously creamy from the feta, with pops of briny olives and a subtle heat, this pasta is a tapestry of textures. Serve it with a crisp green salad or a glass of chilled white wine for a meal that feels both indulgent and utterly simple.

Chicken Penne Pasta with Pesto and Pine Nuts

Sometimes, the simplest dishes bring the most comfort, especially when they’re tossed together with love and a handful of fresh ingredients. This chicken penne pasta, with its vibrant pesto and crunchy pine nuts, is a testament to that.

Ingredients

• 2 cups penne pasta (I always reach for the whole wheat kind for that extra nuttiness)
• 1 lb chicken breast, cubed (free-range, if you can—it makes a difference)
• 1/2 cup fresh basil pesto (homemade is heavenly, but store-bought works in a pinch)
• 1/4 cup pine nuts (toasted lightly for that irresistible crunch)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity depth)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now seasons the pasta from within.
2. Add the penne pasta to the boiling water and cook for 11 minutes, or until al dente. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cubed chicken, salt, and pepper. Cook for 6-7 minutes, turning occasionally, until the chicken is golden and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy water helps the pesto cling to the pasta beautifully.
5. Return the pasta to the pot. Add the cooked chicken, pesto, and reserved pasta water. Toss gently to combine.
6. Sprinkle the toasted pine nuts over the top before serving.

Perfectly al dente pasta coated in herby pesto, tender chicken pieces, and the occasional crunch of pine nuts make every bite a delight. Serve it with a side of roasted vegetables or a simple green salad for a meal that feels both nourishing and indulgent.

Chicken Penne Pasta in a Garlic White Wine Sauce

Lately, I’ve found myself craving the comforting embrace of pasta, especially when it’s tossed in a sauce that whispers of garlic and white wine, a dish that feels like a quiet evening at home.

Ingredients

• 8 oz penne pasta (I love the way the ridges hold onto the sauce)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (free-range if possible, for that extra tenderness)
• 3 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 4 garlic cloves, minced (because more garlic is always better)
• 1/2 cup dry white wine (a crisp Pinot Grigio works wonders here)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (freshly grated, please)
• Salt and freshly ground black pepper (to season with love)
• 2 tbsp chopped fresh parsley (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden and cooked through, about 6 minutes. Remove and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Tip: Garlic burns quickly, so keep an eye on it.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
5. Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to thicken slightly.
6. Return the chicken to the skillet, along with the cooked pasta and half of the Parmesan cheese. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Finish with a sprinkle of the remaining Parmesan and chopped parsley. Serve immediately.

Zesty with a hint of richness, this dish balances the sharpness of garlic with the smoothness of cream. Try serving it with a side of crusty bread to soak up every last drop of that delectable sauce.

Chicken Penne Pasta with Caramelized Onions and Gorgonzola

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life. There’s something deeply comforting about the idea of melding simple ingredients into a dish that feels both elegant and homey.

Ingredients

• 2 cups penne pasta (I love the way the ridges hold onto the sauce)
• 2 tbsp extra virgin olive oil (my pantry staple for its fruity notes)
• 1 large onion, thinly sliced (the sweetness when caramelized is unmatched)
• 2 boneless, skinless chicken breasts, cubed (about 1 inch pieces for even cooking)
• 1/2 cup crumbled Gorgonzola (the sharper, the better in my book)
• 1/4 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, stirring occasionally, until deeply golden and caramelized, about 25 minutes. Tip: Low and slow is the key to unlocking the onions’ natural sweetness without burning.
3. Increase the heat to medium-high, add the chicken cubes to the skillet, and season with salt and pepper. Cook until the chicken is no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Reduce the heat to low, stir in the Gorgonzola and heavy cream, and let the cheese melt into a creamy sauce, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
5. Add the drained penne to the skillet, tossing gently to coat every piece in the sauce. Serve immediately.

Combining the creamy tang of Gorgonzola with the sweet depth of caramelized onions creates a pasta dish that’s rich yet balanced. For an extra touch, garnish with a sprinkle of fresh thyme or a drizzle of honey to play up the sweetness.

Conclusion

Kickstart your culinary adventure with these 20 Delicious Applebee’s Chicken Penne Pasta Recipes! Perfect for home cooks seeking easy, flavorful meals. We’ve rounded up the best to save you time and delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

Bella Bacinos