Chicken Penne Pasta (30 minute meal)

There’s something deeply comforting about a bowl of pasta that comes together in just 30 minutes. This Chicken Penne Pasta (30 minute meal) is creamy, garlicky, and loaded with melty cheese—perfect for busy weeknights or for when you want a satisfying dinner without fuss. The ingredient list is short, the steps are straightforward, and the whole family will likely ask for seconds.

Why this recipe works

This recipe balances quick-cooking penne with a hearty jarred pasta sauce and pockets of creamy cottage cheese that give a velvety texture without a long simmer. You get toasted garlic and a little heat from red pepper flakes to keep the flavor bright. Pre-cooked chicken makes this a true 30-minute meal; toss everything together, melt the mozzarella, and you’re done.

What you’ll need

Measurements below are designed to keep the flavors balanced and the dish easy to scale if you want to double it. The recipe is built around pantry-friendly items and requires minimal chopping.

• 12 ounces penne pasta
• 24 ounce jar pasta sauce (use your favorite)
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• 1 cup small curd cottage cheese
• 2 cups cooked chicken, diced or shredded
• 2 cups mozzarella cheese, shredded

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Measuring cups and spoons

Taste and texture notes

The penne holds sauce beautifully, while the cottage cheese softens into creamy pockets that mingle with the jarred sauce. Use a high-quality jarred sauce you enjoy since it’s a star player. The shredded mozzarella melts into a golden, stringy blanket on top. If you like a little heat, don’t skip the red pepper flakes; they add a subtle kick that brightens the dish.

Step-by-step instructions

Below are clear, precise steps to make this Chicken Penne Pasta (30 minute meal). Follow them in order for the best results.

1. Bring water to a boil: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Cook the penne: Add 12 ounces penne pasta to the boiling water and cook according to package directions until al dente—usually 9 to 12 minutes. Stir occasionally so the pasta doesn’t stick.
3. Reserve pasta water and drain: Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the penne in a colander and set the pasta aside while you prepare the sauce.
4. Sauté the garlic and red pepper flakes: Place a large skillet over medium heat and add a light drizzle of oil. Once hot, add 4 cloves pressed garlic and ¼ teaspoon red pepper flakes. Sauté for 30 to 60 seconds, stirring constantly, until the garlic is fragrant but not browned.
5. Add the pasta sauce: Pour the entire 24 ounce jar pasta sauce into the skillet with the garlic and red pepper flakes. Stir to combine, and bring the sauce to a gentle simmer over medium-low heat.
6. Incorporate the cottage cheese: Stir in 1 cup small curd cottage cheese into the simmering sauce. Mix thoroughly until the cottage cheese is evenly distributed and the sauce becomes slightly creamier. If the sauce seems too thick, stir in a few tablespoons of the reserved pasta water to reach the desired consistency.
7. Add the cooked chicken: Add 2 cups cooked chicken, diced or shredded, to the sauce. Stir well so the chicken heats through and becomes coated with the sauce. Let the mixture simmer for 2 to 3 minutes to meld flavors.
8. Toss with the pasta: Add the drained penne pasta to the skillet. Toss everything together gently until the pasta is evenly coated with the sauce and chicken. If needed, add more of the reserved pasta water, a tablespoon at a time, to loosen the sauce and help it cling to the pasta.
9. Top with mozzarella: Sprinkle 2 cups shredded mozzarella cheese over the pasta in the skillet, distributing it evenly.
10. Melt the cheese: Cover the skillet with a lid for 2 to 3 minutes, or place the skillet under a broiler for 1 to 2 minutes—watch closely—until the mozzarella is melted and just beginning to bubble and brown.
11. Serve: Remove the skillet from heat. Let the pasta sit for a minute so the cheese sets slightly. Serve hot, garnished with a pinch of extra red pepper flakes if desired.

Quick tips and variations

• Chicken options: Use leftover roasted chicken, rotisserie chicken, or quickly poached chicken breasts that you dice or shred. All work equally well.
• Make it vegetarian: Swap the chicken for a can of rinsed cannellini beans or chickpeas for a plant-forward version with plenty of protein.
• Herb boost: Stir in a handful of chopped fresh basil or parsley right before serving for brightness.
• Extra creaminess: For an even silkier sauce, stir in 2 tablespoons of cream or Greek yogurt with the cottage cheese.
• Make-ahead: Prepare the sauce and chicken ahead of time and refrigerate. When ready to serve, reheat the sauce, toss with freshly cooked pasta, and finish with mozzarella.
• Low-effort meltdown: If you don’t have a broiler or prefer not to broil, simply leave the lid on the skillet a bit longer until the cheese melts.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat with a splash of water or reserved pasta water to loosen the sauce, or microwave in 30-second intervals until heated through. Sprinkle a little extra mozzarella on top and heat until melted for a fresh-out-of-the-oven feel.

Serving suggestions

Pair this Chicken Penne Pasta (30 minute meal) with a crisp green salad, roasted vegetables, or a simple side of garlic bread. A light vinaigrette on the side cuts through the richness of the cheese and makes the meal feel balanced. A sprinkle of grated Parmesan and freshly cracked black pepper also complements the dish nicely.

Common questions

Can I use a different pasta? Yes—rigatoni, ziti, or shells will all work, though cook times will vary. Adjust boiling time per package directions.

Can I skip the cottage cheese? You can, but the cottage cheese adds a creamy, tangy element that distinguishes this dish. If you omit it, consider adding ⅓ cup cream or ricotta to maintain a rich texture.

How spicy is this? With ¼ teaspoon red pepper flakes, the heat is subtle. Increase or decrease the amount to suit your taste.

Final thoughts

Quick, satisfying, and flexible, this Chicken Penne Pasta (30 minute meal) checks every box for a weeknight winner. It’s the kind of recipe you’ll return to again and again because it’s forgiving, tasty, and fast. Keep your favorite jarred sauce on hand, and you’re just 30 minutes away from dinner that feels a little special without the work.

Printable recipe

Ingredients

• 12 ounces penne pasta
• 24 ounce jar pasta sauce (use your favorite)
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• 1 cup small curd cottage cheese
• 2 cups cooked chicken, diced or shredded
• 2 cups mozzarella cheese, shredded

Directions

1. Bring a large pot of salted water to a boil.
2. Cook 12 ounces penne pasta until al dente according to package directions. Reserve about 1 cup pasta water, then drain the pasta.
3. In a large skillet over medium heat, add a light drizzle of oil. Sauté 4 cloves pressed garlic and ¼ teaspoon red pepper flakes for 30–60 seconds until fragrant.
4. Add the 24 ounce jar pasta sauce to the skillet and bring to a gentle simmer.
5. Stir in 1 cup small curd cottage cheese until evenly combined. Use reserved pasta water to thin the sauce if needed.
6. Add 2 cups cooked chicken, diced or shredded, and simmer for 2–3 minutes to heat through.
7. Toss the drained penne with the sauce and chicken until evenly coated, adding pasta water as necessary to achieve the desired consistency.
8. Sprinkle 2 cups shredded mozzarella evenly over the pasta. Cover for 2–3 minutes or broil briefly until the cheese is melted and bubbling.
9. Remove from heat and let rest briefly. Serve hot.

Enjoy your Chicken Penne Pasta (30 minute meal)—a reliable, delicious option for busy nights when you still want comforting, homemade flavors.