Crack Chicken Penne with Seared Chicken and Creamy White Sauce

Close-up of Crack Chicken Penne showing the thick creamy sauce and seared chicken marks.

Crack Chicken Penne with Seared Chicken and Creamy White Sauce

This Crack Chicken Penne features al dente pasta smothered in a thick, off-white cream sauce. Topped with golden-brown seared chicken strips and fresh parsley, it's a restaurant-quality dinner that is visually stunning and incredibly addictive.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

1 lb (454g) Penne Rigate Cooked al dente
1.5 lbs (680g) Chicken Breast Cut into strips
2 tbsp (30ml) Olive Oil For searing
2 cups (480ml) Heavy Cream Room temperature
1 cup (100g) Parmesan Cheese Freshly grated
2 cloves Garlic Minced
1/4 cup (15g) Fresh Parsley Finely chopped for garnish
2 tsp (5g) Coarse Black Pepper To taste

Equipment

1 Large Pasta Pot For boiling the penne.
1 Heavy Skillet Cast iron or stainless steel for searing chicken.
1 Microplane For finely grating the Parmesan cheese.

Instructions

Cook the Pasta

Cook penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.

Sear the Chicken

Pat chicken strips dry. Heat oil in a skillet over medium-high heat. Sear chicken for 4 minutes per side until visible golden-brown char marks form. Remove and set aside.

Prepare the Sauce

In the same skillet, sauté garlic for 30 seconds. Pour in heavy cream and simmer for 5-7 minutes until slightly thickened. Whisk in Parmesan until glossy.

Assemble

Toss penne into the sauce. Plate in shallow bowls, top with charred chicken strips, and garnish heavily with parsley and coarse black pepper.

Notes

Tip 1. Use a cast iron skillet for the best char marks on the chicken.
Tip 2. Always use fresh-grated Parmesan to ensure a smooth, non-grainy sauce texture.