This chicken penne pasta is a simple, flavorful dinner made with seasoned chicken, tender pasta, fresh spinach, tomatoes, and a bright lemon finish. Everything comes together in one skillet after the pasta is cooked, making it a great option for easy weeknight dinners.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Penne Pasta
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving
🥣 Main Ingredients: Chicken breast, penne pasta, spinach, tomatoes, lemon, parmesan
📖 Dietary Info: Gluten-free option; high protein with chickpea pasta
👌 Difficulty: Easy - stovetop cooking with simple steps
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The combination of lemon zest, butter, and parmesan creates a light, balanced sauce that coats the pasta without feeling heavy. Toasted panko breadcrumbs add texture, while fresh spinach and tomatoes keep the dish fresh and colorful.
If you enjoy easy pasta dinners like this one, you may also like our Cajun Chicken Pasta, Bang Bang Shrimp Pasta, or Lemon Chicken Pasta that come together fast.
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Why You'll Love this Chicken Penne Pasta:
Bright, fresh flavor: Lemon zest and juice add a light, balanced finish to the pasta.
Simple ingredients: Made with everyday ingredients that are easy to find and prep.
Great texture: Toasted panko adds crunch, while spinach and tomatoes keep the dish fresh.
Weeknight-friendly: Comes together quickly without complicated steps.
Easy to customize: Works well with different pasta types or added vegetables.
Key Ingredients:
- chicken breasts. Boneless and skinless for easy slicing, cook whole for juicier meat, then slice before serving.
- penne pasta. Holds the lemony sauce well; whole wheat, chickpea, or lentil pasta all work.
- lemon. Both zest and juice add brightness and balance to the buttery parmesan sauce.
- fresh baby spinach. Wilts easily into the pasta and adds color and freshness.
- parmesan cheese. Melts into the pasta to create a light, savory coating without a cream-based sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different pasta: Any short pasta like rotini, fusilli, or rigatoni works well if penne isn't available.
- Make it gluten-free: Use gluten-free pasta made from chickpeas, lentils, or brown rice.
- Adjust the heat: Add more red pepper flakes for extra spice or leave them out for a milder dish.
- Add more vegetables: Mushrooms, zucchini, or asparagus can be added when cooking the spinach and tomatoes.
- Swap the protein: Shrimp or rotisserie chicken can be used instead of cooking fresh chicken breasts.
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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Recipe Notes & Tips:
- Cook pasta just to al dente: The pasta will continue to soften slightly when mixed with the sauce, so avoid overcooking it.
- Zest the lemon first: Always zest the lemon before juicing to make it easier and maximize flavor.
- Keep the heat low when adding cheese: Lower heat helps the parmesan melt smoothly without clumping.
- Slice the chicken after resting: Letting the chicken rest briefly before slicing helps keep it juicy.
- Serving suggestions: Pair with Wedge Salad or Roasted Zucchini and Tomatoes for a complete dinner.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the pasta if needed.
Avoid freezing: This dish doesn't freeze well due to the spinach, butter, and pasta texture, best enjoyed fresh or within a few days.
Chicken Penne Pasta FAQs:
To keep chicken penne pasta from drying out, avoid overcooking the pasta and chicken, and reheat it gently with a small amount of liquid to loosen the sauce.
Penne works well for chicken penne pasta because it holds sauce evenly, but other short pastas like rotini or rigatoni can also be used.
Yes. Chicken penne pasta can be made gluten-free by using gluten-free pasta such as chickpea, lentil, or brown rice pasta.
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Chicken Penne Pasta
Ingredients
- 1 pound chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 ounces penne pasta, whole wheat, chickpea or lentil
- ¼ cup panko breadcrumbs
- 1 teaspoon red pepper flakes
- 1 whole lemon
- 6 ounces fresh baby spinach
- 2 roma tomatoes, diced
- ½ cup butter
- ½ cup parmesan cheese
Instructions
- 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.
Nutrition
Notes
- Cook pasta just to al dente: The pasta will continue to soften slightly when mixed with the sauce, so avoid overcooking it.
- Zest the lemon first: Always zest the lemon before juicing to make it easier and maximize flavor.
- Keep the heat low when adding cheese: Lower heat helps the parmesan melt smoothly without clumping.
- Slice the chicken after resting: Letting the chicken rest briefly before slicing helps keep it juicy.
- Serving suggestions: Pair with Wedge Salad or Roasted Zucchini and Tomatoes for a complete dinner.
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