Name: Golden Parmesan Chicken Penne with Luscious Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 breasts Boneless skinless chicken (Trimmed and patted dry); 8 oz Penne pasta (Dried); 1/2 cup Breadcrumbs (Plain or panko); 1/4 cup Grated Parmesan cheese (Finely grated); 1 cup Heavy cream (Cold or chilled); 2 tbsp Olive oil (Extra virgin preferred); 1/2 cup Chicken broth (Low-sodium); 2 cloves Garlic (Minced (about 1 tsp)); to taste Salt and pepper (About 1/2 tsp each to start); 2 tbsp Fresh basil (Roughly chopped, for garnish)

Jump to Recipe

Creamy, golden, and utterly comforting, this Golden Parmesan Chicken Penne with Luscious Cream Sauce is the kind of dinner that feels like a warm hug on a plate. Juicy breadcrumb-crusted chicken crowns a bed of al dente penne tossed in a velvety Parmesan cream that clings to every noodle. Quick to pull together and full of familiar flavors, it’s perfect for busy weeknights or a cozy weekend supper.

Fun fact: breadcrumb-crusted chicken is a quick trick restaurants use to add texture without extra fuss—so you get that crisp bite at home with minimal effort. This recipe is special because it balances simplicity and restaurant-style flavor: little prep, straightforward technique, and big payoff. If you enjoy our Creamy Parmesan Chicken or our lighter pasta variations, this one brings the best of both worlds. Grab your skillet and let’s make dinner memorable.

What is Golden Parmesan Chicken Penne with Luscious Cream Sauce?

What’s in a name? Golden Parmesan Chicken Penne with Luscious Cream Sauce sounds indulgent because it is—crispy, golden chicken and a gorgeously silky sauce combine with penne for comfort-food perfection. Curious how it earned such a mouthwatering title? Imagine the chicken turning a golden, Parmesan-speckled crust in the skillet while the cream sauce simmers into glossy decadence—tempting enough to inspire poetic names.

Could it be that “the way to a man’s heart is through his stomach.”? Maybe. Or maybe it’s the way to anyone’s heart. Either way, give this a try and watch hungry smiles appear. Ready to cook? You’ll thank yourself.

Why You’ll Love This

Irresistible highlight: A crunchy Parmesan breadcrumb crust atop tender, juicy chicken paired with a luxuriously creamy sauce that coats every penne—textures and flavors that sing together.
Cost-saving: Restaurant-quality comfort without the bill. Simple pantry staples (pasta, breadcrumbs, Parmesan, cream) come together to deliver big flavor at a fraction of the cost.
Flavor boosters and toppings: A hit of garlic, a splash of chicken broth to deepen the sauce, and fresh basil to brighten it at the end—these small touches elevate the dish from good to unforgettable.

If you liked our Garlic Parmesan pasta with chicken (no cream) for a lighter take, this version is the indulgent cousin—richer, more comforting, and perfect when you want something extra cozy. Try it tonight and see why it quickly becomes a family favorite.

How to Make: Quick Overview

This recipe is easy, fast, and deeply satisfying. You’ll brown breadcrumb-coated chicken for a crisp exterior, bake it until juicy and cooked through, then create a creamy garlic-Parmesan sauce in the same skillet to keep flavor concentrated. Toss cooked penne in the sauce so every noodle is coated, slice the chicken, and place it on top. Standout elements: the crispy golden crust and the luscious cream sauce. Prep time: about 15 minutes. Cook time: about 25 minutes. Total time: roughly 40 minutes.

Ingredients

2 chicken breasts, boneless and skinless, trimmed and patted dry
8 oz penne pasta, dried
1/2 cup breadcrumbs, plain or panko
1/4 cup grated Parmesan cheese, finely grated
1 cup heavy cream, cold or chilled
2 tbsp olive oil, extra virgin preferred
1/2 cup chicken broth, low-sodium
2 cloves garlic, minced (about 1 tsp)
Salt and pepper, to taste (about 1/2 tsp each to start)
Fresh basil, roughly chopped, for garnish (about 2 tbsp)

Directions

Preheat the oven to 400°F (200°C). This ensures the chicken finishes cooking evenly after searing.
In a shallow bowl, mix 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese until well combined.
Season the 2 chicken breasts with salt and pepper on both sides. Press each breast into the breadcrumb-Parmesan mixture, coating thoroughly and pressing gently so the crumbs adhere.
Heat 2 tbsp olive oil in an oven-safe skillet over medium heat until shimmering. Add the coated chicken breasts and brown for 3–4 minutes per side, or until a deep golden crust forms. Use tongs to flip carefully.
Transfer the skillet directly to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing.
While the chicken bakes, bring a large pot of salted water to a boil and cook 8 oz penne according to package instructions until al dente (usually 9–11 minutes). Drain and set aside, reserving a small cup of pasta water.
Return the skillet to the stove over medium-low heat (if your skillet isn’t oven-safe, transfer any browned bits to a clean skillet). Add the minced garlic and sauté for 30–45 seconds until fragrant—avoid browning the garlic to prevent bitterness.
Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it reduce for about 1–2 minutes.
Stir in 1 cup heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
Add the cooked penne to the skillet and toss gently to coat every piece in the creamy sauce.
Slice the rested crispy chicken breasts into medallions and arrange on top of the sauced pasta. Garnish generously with fresh basil.
Serve immediately and enjoy the contrast of crunchy chicken and smooth cream sauce.

Golden Parmesan Chicken Penne with Luscious Cream Sauce

What to Serve With

Simple mixed green salad with lemon vinaigrette to cut the richness
Roasted or steamed asparagus for a bright, slightly bitter contrast
Garlic bread or crusty Italian loaf to mop up extra sauce
A light white wine like Pinot Grigio or a citrusy sparkling water for a refreshing pairing

Top Tips for Perfecting

Breadcrumbs: Panko gives extra crunch; fine breadcrumbs create a tighter crust. Mix with a pinch of Italian seasoning if you like.
Doneness: Use an instant-read thermometer to ensure chicken reaches 165°F. Overcooked chicken becomes dry.
Sauce texture: For a silkier sauce, use heavy cream; for a lighter version, swap half the cream for milk and simmer a little longer to thicken.
Flavor depth: A splash of white wine when deglazing adds brightness; add it before the broth and let it reduce.
Avoid burning garlic: Keep heat moderate and remove garlic if it begins to brown.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: The cream sauce is best fresh; you can freeze the cooked chicken separately for up to 2 months, then thaw and reheat with freshly made sauce.
Reheating: Gently reheat on the stove over low heat. Add a splash of milk or broth to loosen the sauce and stir until warmed through. Microwave in short bursts, stirring frequently, to avoid overheating.

FAQs

Is this recipe suitable for kids?
Yes. The flavors are mild and comforting; the crispy chicken and creamy pasta usually appeal to picky eaters. You can reduce garlic if needed.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless thighs can be used; they stay juicier and may need slightly less bake time depending on thickness.

Can I make the sauce ahead of time?
You can make the sauce ahead, but it will thicken in the fridge. Reheat gently with a splash of milk or broth and whisk to restore creaminess.

What if I don’t have heavy cream?
Use half-and-half or whole milk thickened with a teaspoon of cornstarch. The result will be lighter but still tasty.

How can I make this gluten-free?
Use gluten-free penne and gluten-free breadcrumbs (or crushed gluten-free crackers) to keep the same texture without gluten.

Conclusion

This Golden Parmesan Chicken Penne with Luscious Cream Sauce is a weeknight hero—simple to make, economical, and deeply satisfying. The crunchy, Parmesan-coated chicken paired with a silky cream sauce and perfectly cooked penne offers comfort and a touch of elegance without fuss. If you enjoyed the lighter twist in Garlic parmesan pasta with chicken (no cream), you’ll love how this recipe doubles down on decadence; and if you want another creamy chicken pasta reference, check out Creamy Parmesan Chicken for more inspiration.

For a lighter perspective on a similar flavor profile, see Garlic parmesan pasta with chicken (no cream) – The Burnt Butter … (https://www.theburntbuttertable.com/garlic-parmesan-pasta-with-chicken-no-cream/). For another creamy chicken-pasta approach, try Creamy Parmesan Chicken – Lauren Lane (https://lauren-lane.com/creamy-parmesan-chicken/). Give this recipe a try, share it with friends, and enjoy every cozy bite.