This Chicken Penne Pasta recipe is one of those cozy, comforting meals that brings everyone to the table. Tender chunks of cooked chicken and sweet green peas get tossed with penne and coated in a creamy gruyere cheese sauce that's smooth, rich, and full of flavor.
It's the kind of dish my family always looked forward to on chilly nights back in northern New York. Special enough for company, easy enough for a Tuesday. The gruyere is what sets it apart from a basic chicken Alfredo; it's got more depth, a little nuttiness, and it melts beautifully into the sauce.
Quick Overview
- Ready in about 40 minutes and feeds 6.
- Chicken tenderloins, penne, and peas in a creamy gruyere-cheddar sauce.
- Comes together in one pot, then finishes with a short bake.
- Freezes well, so it's worth making a double batch.
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Why You'll Love This Chicken Penne Pasta Recipe
Rich and creamy - The gruyere sauce is smooth and clings to every piece of penne.
A full meal in one dish - Chicken and peas mean you're not scrambling to put together a side.
Family-approved - My sons asked for this one on repeat growing up.
What Makes This Chicken Penne Pasta Different
Most chicken penne recipes lean on a basic Alfredo base. This one swaps in gruyere, which has more depth than mozzarella or plain parmesan. Nutty, a little sweet, and it melts smoother than a lot of aged cheeses. I add a little mild cheddar too, mostly for color and to keep the sauce from tasting one note.
I use chicken tenderloins instead of breasts because they cook faster and stay tender even if you leave them in the pan a minute too long. If you can't find tenderloins, boneless thighs cut into strips work fine. Just add a couple extra minutes to the cook time.
This also isn't a stovetop-only pasta. Once the sauce and pasta come together, everything goes into a baking dish with breadcrumbs and butter on top and finishes in the oven. That last step is what gives it a casserole texture instead of a loose, saucy pasta.
Ingredient Swaps
- No gruyere? Gouda, fontina, or a sharp white cheddar all work.
- Rigatoni, farfalle, or rotini can stand in for the penne.
- Skip the peas in favor of baby spinach, sauteed mushrooms, or roasted red peppers.
Recipe Variations
- For heat, add a pinch of red pepper flakes or cayenne.
- Cook the garlic a little longer in extra butter before adding the stock for a stronger garlic flavor throughout.
- Stir in crispy bacon for a smokier, saltier version.
Tips for the Best Chicken Penne Pasta
- Save a splash of pasta water before draining. It'll loosen the sauce if it thickens too much in the oven.
- Salt the pasta water generously; it's your only chance to season the pasta itself.
- Grate the gruyere yourself. Pre-shredded cheese has an anti-caking coating that keeps it from melting smoothly.
How to Store Leftovers
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze in an airtight freezer-safe container for up to 3 months.
Reheat in the microwave or in a saucepan on the stove top until warmed through. A splash of milk or cream stirred in helps loosen the sauce back up.
Serve with..
Garlic bread for mopping up the sauce.
A green salad with a tangy vinaigrette to cut the richness.
Roasted asparagus, green beans, or broccolini for something fresh on the plate.
More Casserole Recipes You'll Love
Casseroles are pretty much a way of life around here, so if ths one's on your list to make again, a few more from the archive are worth trying too!
Frequently Asked Questions
A cream-based cheese sauce, like the gruyere sauce in this recipe, is what gives chicken penne pasta its comfort-food texture. If you'd rather go lighter, a simple garlic butter and parmesan sauce works too. It just won't be as rich.
At minimum: chicken, penne, and a sauce. This version adds peas for color and a little sweetness, plus gruyere and cheddar for the sauce. Mushrooms, spinach, or sun-dried tomatoes are all good additions if you want to build it out further.
Penne's ridges and tube shape hold onto thicker sauces well, which is why cream sauces and cheese sauces work so much better on it than a thin marinara does.
Chicken and penne also work well in a baked ziti-style dish with marinara and mozzarella, or tossed simply with olive oil, garlic, and parmesan for a faster, lighter version.
When you make this Chicken Penne Pasta recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chicken Penne Pasta Recipep
Equipment
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Ingredients
- 8 ounces penne pasta ,cooked until al dente
- 1 pound chicken tenderloins
- 2 tablespoons olive oil ,divided
- 1 shallot , finely chopped
- 1 clove garlic , minced
- 1 cup chicken stock
- 1 cup frozen peas
- ¾ cup heavy cream
- 4 ounces gruyere cheese shredded
- 2 ounces mild cheddar cheese shredded
- 1 tablespoon seasoned breadcrumbs
- 1 teaspoon butter sliced very thin
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add and cook pasta over medium-high heat, according to package until al dente. Set aside.
- Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Add the chicken tenderloins and season chicken with salt and pepper. Cook for 3 minutes on each side, or until chicken is lightly browned and no longer pink inside.
- Remove chicken from the pot and set it aside to cool. Once the chicken has cooled, chop it into bite sized pieces.
- Using the same large pot the chicken was cooked in, add the remaining olive oil. Add the shallot and garlic and cook 2 minutes, or until the shallots are soft.
- Stir in the chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes, allowing stock to reduce slightly.
- Stir in the heavy cream and bring back the broth mixture back to a boil. Reduce the heat and simmer for 5 minutes, or until the cream sauce has reduced and thickened slightly.
- Add the cheeses and stir until the cheese has just melted.
- Mix the cooked pasta, peas, chicken, and sauce together and transfer to a 9 x 13 inch baking dish.
- In a microwave safe bowl, melt butter for 10-15 seconds. Sprinkle top of casserole with bread crumbs, then drizzle with melted butter.
- .Bake for 30 minutes, until bubbly around the edges and top is lightly browned.
Shelby Law Ruttan says
My family loves this dish because it's tasty, and love it because it's also easy! Great flavor and we all love those crispy edges we get when it bakes!
Bruce says
Cheers, Shelby. I made it and turned our great. HOWEVER, I do, as I tend to do, amended the recipe. I added chopped onions ( sweet onions) and mushrooms to the mix. Also, I addd more of the peas, stock, cream mix, as I prefer a moister mix. However, it was a good recipe from the get-go. Thanks…Bruce in Utah.
Inspired by eRecipeCards says
Just started eating my whole wheat pasta. I love the look of peas in the pasta. Makes it much more appealing
Mads says
Pasta is my #1 comfort food when I'm feeling sick. It doesn't do harm to my tummy, it takes 10 minutes, and it is delicious.
This looks especially good.
Feel better!
Ruth Daniels says
It definitely does sound like perfect comfort food. I do hope it did the trick and cured you. Thanks for sharing with Presto Pasta Nights.
Pegasuslegend says
Wow does this ever look great!
Patsyk says
Those photos definitely say "comfort food" to me! I always crave some cheesey pasta goodness when I'm feeling the way you have been this week. Definitely a fabulous dish!
Fallon says
Sounds so good!I always stay away from cream based sauces because of them adding more calories.. but this just looks like it would be worth it!
bellini says
Something similar, only with smoked Gruyere, used to be on the menu at a local restaurant. I was sad when they took it off and added so many Tex Mex recipes.
Shelby says
Linda, it was what I bought when I wanted to make that peanut butter caramel sauce....and fortunately it hadn't expired or gone bad on me yet!
Simona says
I hope you are feeling better now. You certainly prepared a nice pasta dish and I am not surprised it was comforting. Reading your post make me think about the last time I was really sick: I also managed to get up and prepare what I needed at that time to comfort me. Thank you so much for contributing this to Presto Pasta Nights.
Linda says
I hope you are feeling much better!
This looks so creamy and, well, comforting. 🙂 I'm shocked you had heavy cream in your fridge. :O
Coleen says
I love comfort food anytime...sick, not sick, happy, sad..anytime. This looks fantastic. I can't believe you are that sick and still cooking. Not me!! If I'm that sick, we have cereal!! I sure hope you are feeling better.
Deeba PAB says
Sorry you were unwell Shelby. This does sound like a true comfort dish. Nothing like a creamy pasta to boost the spirits!
Kathleen says
This looks amazing. I can't wait to make it for my baby boy!