Penne Rigate with Italian Chicken Breast Recipe
- by Omaha Steaks
- Last updated Jan 4, 2024
When the moon hits your eye like a big pizza pie, that’s amore… for this classic penne rigate with Italian chicken breast recipe! Don’t let the simplicity of this dish fool you. Though it may take only 20 minutes to whip up, the complex flavor profile of juicy chicken seasoned with earthy oregano, herbaceous thyme, pungent garlic, potent onion, and just a hint of anise-flavored fennel and the complementary textures of perfectly al dente, ridged penne rigate tossed in luxuriously smooth and rich marinara sauce and sprinkled with nutty Parmesan and peppery parsley will transport your taste buds to Italy and back with every bite.
Why We Love This Italian Seasoned Chicken Breast Recipe
While we love a good bowl of pasta just as much as the next guy, this recipe wouldn’t be as satisfying and mouthwatering without the zesty star of the show: Omaha Steaks Air-Chilled Italian Seasoned Chicken Breasts. Just like our fan-favorite Air-Chilled Boneless Chicken Breasts, these succulent beauties are slowly cooled with air, rather than water, to deliver a more tender, juicy, and flavorful experience and trimmed to perfection by our master butchers. But this recipe eliminates the energy and time of seasoning your own chicken breasts by using ones that come pre-seasoned with a melody of classic Italian spices for a more convenient – and always delicious – end result.
Before You Start
- Safely thaw your zesty and juicy Omaha Steaks Air-Chilled Italian Seasoned Chicken Breasts overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Sauce Pot
- 1 Large Cast-Iron Pan
- 1 Large Saucepan
- Strainer
- Kitchen Knife
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Penne Rigate with Italian Chicken Breast
Ingredients
- 4 5 oz. Omaha Steaks Air-Chilled Italian Seasoned Chicken Breasts
- 8 oz. dry penne rigate
- 2 tablespoons extra virgin olive oil
- 2 cups marinara sauce
- 1/4 cup fresh-grated, aged Parmesan cheese
- 2 teaspoons Italian parsley, minced
Instructions
- Prepare penne rigate pasta in large sauce pot according to directions on packaging.
- While penne cooks, add two tablespoons extra virgin olive oil to large cast-iron pan and bring to medium-high heat.
- Once pan is hot, add chicken and sear until golden brown, about three minutes, then flip and sear again on other side.
- When chicken has reached 165 degrees Fahrenheit, remove from pan, slice into strips, and set aside for plating.
- Add marinara sauce to large saucepan and heat.
- Drain pasta and add to pan with sauce, combine until well incorporated, and stir until both are heated thoroughly.
- To plate, divide sauced pasta equally between 4 bowls, top each bowl with chicken slices, and then sprinkle with grated Parmesan and minced Italian parsley.
Nutrition
More Chicken Recipes and Tips
Omaha Steaks Chicken
Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks!
