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You and your family will love this Chicken Penne Pasta recipe. It has a ton of incredible flavors that come together to make a savory, delicious pasta dish that you will have a tough time putting down! Sweet, fresh Roma tomatoes, robust spinach, a touch of heat from the chili flakes, flavorful lemon, and more make this creamy, savory pasta dish so irresistible!

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One of my favorite parts of this dish is the contrast in flavors and textures. The freshly grated parmesan cheese and breadcrumbs serve up a nice crunch to rival the softness pasta and baby spinach. Every bite of this Chicken Penne Pasta is a burst of flavor!

You can also customize this to your liking or to fit any dietary preferences you may have by using low carb, whole wheat pasta or a substitute like chickpea or lentil penne. It has more than enough flavor and tastes from the other components if you need to skip the breadcrumbs too.

Ingredients to Make Chicken Penne Pasta:

chicken breasts
penne pasta (whole wheat, chickpea penne, lentil penne)
panko breadcrumbs
chili flakes
lemon
fresh baby spinach
roma tomatoes
butter
shredded parmesan cheese

How to Make Chicken Penne Pasta:

Cook pasta to package instructions, drain and set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Seasoning the chicken breasts with salt and pepper the cook in the skillet for 4-5 minutes on each side until the chicken is brown and crisp on the outside and cooked through on the inside.
In another large skillet, heat the remaining olive oil on medium heat. Add the panko and red chili flakes. Zest the lemon into the skillet and mix to combine. Stir the panko until golden brown, about 4-5 minutes. Remove from the pan and set aside.
In the same skillet, add in the baby spinach and cook until it begins to wilt. Add in juice from the lemon and diced roma tomatoes.
Once tomatoes are warmed add in the pasta, butter and parmesan cheese. Mix well to combined and continue to cook on low until butter and cheese are melted.
Slice the chicken then add to the skillet. Garnish with additional parmesan cheese and serve.

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Notes & Tips:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm in a skillet with some melted butter covered over low heat.
Substitute the spinach for your favorite green vegetable – chopped asparagus or fresh peas would also be delicious!
Make this recipe vegetarian by leaving out the chicken breasts and add in some extra vegetables.

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