Crac Chicken Penne: A Quick, Creamy Dinner Adventure
Embark on a delightful culinary journey with this Crac Chicken Penne, a dish designed for maximum flavor and minimal fuss. Succulent chicken breasts, seasoned to perfection and seared to a golden crisp, are baked to juicy tenderness. This is then paired with al dente penne pasta, all enveloped in a rich, velvety Parmesan cream sauce that comes together in mere minutes.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under an hour, perfect for busy weeknights.
- Features tender, flavor-packed chicken that's both seared and baked.
- Enveloped in a luscious, velvety Parmesan cream sauce that's incredibly satisfying.
- Uses simple, accessible ingredients for a gourmet-tasting meal.
- A comforting and complete meal in one, requiring minimal cleanup.
Ingredients
- 2 pieces (approximately 300-400 grams) boneless, skinless chicken breast
- 5 grams (1 teaspoon) salt
- 2 grams (1 teaspoon) black pepper
- 3 grams (1 teaspoon) garlic powder (or 2 cloves fresh garlic, minced, for bolder flavor)
- 3 grams (1 teaspoon) onion powder
- 3 grams (1 teaspoon) paprika
- 1 gram (1 teaspoon) dried oregano (fresh preferred, 5 grams or 1 tablespoon chopped)
- 1 gram (1 teaspoon) dried basil (fresh preferred, 5 grams or 1 tablespoon chopped)
- 30 milliliters (2 tablespoons) olive oil (or preferred cooking oil)
- 340 grams (12 ounces) penne pasta (any pasta shape can be used)
- 30 grams (2 tablespoons) unsalted butter (preferred)
- 240 milliliters (1 cup) heavy cream (or half-and-half for a lighter option)
- 50 grams (1/2 cup) Parmesan cheese, freshly grated (preferred)
- 8 grams (2 tablespoons) fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 190°C (375°F) to ensure it's ready for baking the chicken, allowing for even cooking and a tender interior.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, dried oregano, and dried basil. Whisk these spices together thoroughly to create a uniform blend that will generously flavor the chicken.
- Pat the chicken breasts dry with paper towels. Then, generously rub the prepared spice mixture onto both sides of the chicken, ensuring an even coating. This dry brine not only seasons the chicken but also helps create a beautiful crust during searing.
- Heat the olive oil in an oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the seasoned chicken breasts into the hot skillet and sear for 3-4 minutes per side, until a beautiful golden-brown crust forms. This searing locks in juices and builds flavor.
- Once seared, transfer the skillet directly to the preheated oven. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer. This ensures the chicken is fully cooked through and wonderfully juicy.
- While the chicken bakes, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package instructions until it reaches an al dente texture. Drain the pasta, reserving about 60 milliliters (1/4 cup) of the pasta water, which can be useful for adjusting sauce consistency.
- Once the chicken is cooked, carefully remove the skillet from the oven. Transfer the chicken breasts to a cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, slice the chicken into thin strips or bite-sized pieces.
- Return the same skillet (no need to clean it, the pan drippings add flavor!) to the stovetop over low heat. Add the butter and allow it to melt completely. Stir in the heavy cream, freshly grated Parmesan cheese, and half of the chopped fresh parsley. Whisk continuously until the sauce thickens slightly and the cheese is fully melted and incorporated, creating a luxurious, smooth consistency.
- Add the drained al dente penne pasta directly into the skillet with the creamy sauce. Toss the pasta gently using tongs until every piece is thoroughly coated in the rich, velvety sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve your desired consistency.
- To serve, divide the creamy penne pasta among plates. Artfully arrange the sliced chicken strips over the pasta. Garnish generously with the remaining fresh parsley and an extra sprinkle of Parmesan cheese, if desired, for a fresh finish and added flavor.
Tools You’ll Need
- Oven-safe skillet (cast iron or stainless steel, 25-30 cm / 10-12 inch)
- Large pot for pasta
- Small mixing bowl
- Tongs
- Whisk
- Cutting board
- Sharp knife
- Meat thermometer (optional, but recommended)
Essential Success Tips
- Do not overcrowd the skillet when searing the chicken; this ensures a proper golden crust instead of steaming the meat.
- Always allow the chicken to rest after baking. This crucial step prevents the juices from running out when sliced, keeping the meat incredibly tender and moist.
- Cook your pasta to true al dente. Since it will be tossed in a warm sauce, it will continue to cook slightly, so ensure it has a slight bite when drained.
- Grate your own Parmesan cheese from a block for the best flavor and melt. Pre-grated cheeses often contain anti-caking agents that can affect the sauce's texture.
- If your sauce becomes too thick, gradually add small amounts of the reserved pasta water until it reaches your desired consistency. The starches in the pasta water also help emulsify the sauce.
Professional Cooking Secrets
- To achieve an even deeper crust on your chicken, ensure the chicken breasts are thoroughly patted dry before seasoning. Any surface moisture will hinder browning.
- For an extra layer of flavor in the sauce, before adding the butter, deglaze the skillet after searing the chicken with a splash of dry white wine or chicken broth, scraping up any browned bits from the bottom. Reduce slightly before proceeding with the butter and cream.
- Consider infusing the cream with aromatics for a more complex sauce. Gently warm the heavy cream with a crushed garlic clove and a sprig of fresh thyme or rosemary before straining them out and adding the Parmesan.
Notes
- Storage: Leftover Crac Chicken Penne can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Variations: Feel free to add cooked vegetables like spinach, mushrooms, or sun-dried tomatoes to the sauce for added nutrition and flavor. For a spicier kick, a pinch of red pepper flakes can be added with the cream.
- Gluten-Free Option: Substitute traditional penne with your favorite gluten-free pasta.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Boneless, skinless chicken thighs would also work wonderfully in this recipe. They tend to be more forgiving and retain moisture well. Adjust baking time as needed; thighs typically cook in about 20-25 minutes.
My sauce seems too thin/thick. How can I fix it?
If your sauce is too thin, continue to gently simmer it over low heat, stirring frequently, until it reduces and thickens to your desired consistency. If it's too thick, gradually whisk in a tablespoon at a time of the reserved pasta water or a little extra cream until it loosens up beautifully.
What can I substitute for heavy cream?
While heavy cream provides the richest texture, you can use half-and-half for a lighter option, though the sauce will be less decadent. Whole milk can also be used, but it's more prone to curdling if boiled vigorously; keep the heat low and stir constantly. A splash of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can help thicken lighter alternatives.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700 per serving, Protein: 45g, Fat: 40-45g, Carbs: 35-40g. (Note: Nutritional values are estimates and can vary based on exact ingredient brands and portion sizes.)
Allergy Information
Contains dairy (butter, heavy cream, Parmesan cheese) and gluten (penne pasta). For a gluten-free version, use certified gluten-free pasta. For a dairy-free option, substitute dairy products with plant-based alternatives, though the flavor and texture will differ.
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