Creamy Chicken Penne Pasta Recipe – Easy Italian-Indian Fusion

Last Updated on 6 months ago by Neha Deshmukh

Creamy Chicken Penne Pasta Recipe – Easy Italian-Indian Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavourful meal that doesn’t take forever to make. This Creamy Chicken Penne Pasta is exactly that! It’s a beautiful blend of Italian techniques with a little Indian-inspired spice, and honestly, it’s become a weeknight staple in my kitchen. I first made this when I was craving something creamy and comforting, and it’s been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s quick – ready in under 30 minutes! It’s incredibly flavourful, thanks to the spice blend on the chicken and the rich, creamy sauce. Plus, it’s surprisingly easy to customize to your liking. Whether you want it spicier, milder, or even vegan, this recipe is super adaptable. It’s the perfect comfort food for a cozy night in.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 300 gms penne pasta
• 500 gms skinless & boneless chicken thighs
• 4 medium tomatoes
• 1 cup fresh basil leaves
• 0.25 cup olive oil
• 2 cups white sauce
• 4 tbsp unsalted butter
• 2 tsp olive oil
• 4 garlic cloves
• 2 tbsp all-purpose flour
• 500 ml milk
• 1 cup plain cheese spread
• 1 tsp salt
• 0.5 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp Italian seasoning

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Cheese Spread: Don’t skip this! It gives the sauce a uniquely creamy texture that’s different from just using cheese. It melts beautifully and adds a lovely richness.
• Italian Seasoning: I love using a pre-made Italian seasoning blend for convenience, but you can absolutely make your own if you prefer.
• Chicken Thighs: I find chicken thighs stay incredibly juicy and flavourful in this dish. They’re also more forgiving if you accidentally overcook them a little. But feel free to use chicken breast if that’s what you have on hand!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the chicken. Wash the 500 gms of chicken thighs, pat them dry, and then coat them generously with a mix of 1 tsp salt, 0.5 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, and 1 tsp Italian seasoning. Make sure every piece is nicely covered.
2. Heat 0.25 cup of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until browned and cooked through. Once cooked, let it rest for a few minutes, then cut it into bite-sized pieces.
3. In the same skillet, add 4 chopped medium tomatoes with a pinch of salt. Sauté them until they soften – about 5-7 minutes. Then, set them aside.
4. While the tomatoes are cooking, boil water and cook 300 gms of penne pasta according to the package directions. Once it’s al dente, drain it and set it aside.
5. Now for the white sauce! In a separate pan, melt 4 tbsp of unsalted butter with 2 tsp of olive oil. Add 4 minced garlic cloves and sauté for about a minute until fragrant. Sprinkle in 2 tbsp of all-purpose flour and cook for another 2 minutes, stirring constantly.
6. Gradually whisk in 500 ml of milk, making sure to avoid any lumps. Then, add 1 cup of plain cheese spread, 1 tsp salt, and 0.5 tsp pepper. Continue whisking until the sauce is smooth and creamy.
7. Finally, combine the cooked pasta, chicken, sautéed tomatoes, and creamy white sauce in a large pan. Mix everything well, and stir in 1 cup of fresh basil leaves.
8. Serve immediately, and garnish with extra basil if you’re feeling fancy!

Expert Tips

• Don’t overcrowd the skillet when cooking the chicken. Work in batches if necessary to ensure even browning.
• Taste the white sauce as you go and adjust the seasoning to your liking.
• If the sauce is too thick, add a splash of milk to thin it out.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or roasted vegetables like bell peppers and zucchini. Use plant-based butter and milk, and a vegan cheese spread.
• Gluten-Free Adaptation: Simply use gluten-free penne pasta! There are some great options available now.
• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper. If you like it spicy, add a pinch of red pepper flakes!
• Festival Adaptation: This is a great dish to make for a celebration! It’s comforting and satisfying, and everyone always loves it. My family requests it every Diwali!

Serving Suggestions

This pasta is fantastic on its own, but a simple side salad with a light vinaigrette would be a lovely addition. A slice of garlic bread for soaking up that delicious sauce is always a good idea too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk to restore the creamy consistency.

FAQs

What type of chicken cut is best for this recipe?

Chicken thighs are my go-to because they stay so juicy, but chicken breast works well too!

Can I use a different type of pasta?

Absolutely! Penne is classic, but rotini, fusilli, or even farfalle would be delicious.

How can I make the white sauce less thick/more thick?

To thin the sauce, add a splash of milk. To thicken it, simmer it for a few minutes longer, stirring constantly.

Can this dish be made ahead of time?

You can prep the chicken and tomatoes ahead of time. However, it’s best to assemble and cook the pasta just before serving for the best texture.

What is a good substitute for cheese spread?

If you can’t find cheese spread, you can use cream cheese, but you might need to add a little milk to get the right consistency. A blend of cheddar and mozzarella can also work in a pinch!