Penne Rosa with Parmesan Chicken - Olive Branch Oil & Spice

Penne Rosa with Parmesan Chicken

Jan 27, 2024

This is an insanely easy and delicious pasta dish. Marinara, cream, and parmesan cheese tossed with penne and topped with a parmesan crusted chicken. You could leave out the chicken to make it even faster - and vegetarian.


  • 1 pound boneless, skinless chicken breast

  • 1 cup parmesan cheese, grated

  • 1/4 cup flour

  • 1 egg

  • 1 teaspoon dried thyme

  • 1 pound penne pasta

  • 2 cups marinara, store bought or Simple Tomato Sauce

  • 1/2 cup heavy cream
  • 1 teaspoon salt

  • 1/2 teaspoon pepper
  • 1/4 cup olive oil


  1. Bring a large pot of salted water to a boil and cook the penne until al dente.

  2. While the pasta cooks make the chicken. Slice the chicken in half crosswise and pound to about 1/4 inch thin. In a shallow bowl, mix 1/2 cup parmesan cheese with flour and thyme. In another shallow bowl whisk the egg and a splash of water.

  3. Heat the olive oil in a large skillet. Coat the chicken in the egg, then flour parmesan mixture. Add to the hot skillet and cook for about 5 minutes per side until crispy and cooked through. Remove and set aside.

  4. To the same skillet add the marinara, cream and remaining parmesan and simmer for about 10 minutes. Season with salt and pepper.

  5. Once the pasta is cooked toss with the sauce and top with the chicken.

Takes 20 minutes

Serves 4

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