Chicken Penne Italiano

Chicken Penne Italiano

Made  times
Jeanine Farrar Bubick 3

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper."
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55 m servings 527 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
  2. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
  3. Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.


  1. 74 Ratings

Most helpful positive review

Oh, did hubby and I enjoy this! Simple, fresh and light, this really hit the spot. I had a medley of bell peppers on hand, so I used a mixture of orange, red, yellow and green peppers which real...

Most helpful critical review

Geez. Am I ever having a clunker of a day in the kitchen. Breakfast was a flop and dinner was too. I guess I'm just making poor recipe choices today.... While the taste of this was allright (not...

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Least positive

Oh, did hubby and I enjoy this! Simple, fresh and light, this really hit the spot. I had a medley of bell peppers on hand, so I used a mixture of orange, red, yellow and green peppers which real...

Great base recipe. Gave it 4 stars due to some tweaking.... the recipe doesn't state when to add the tomoatoes - not a big deal just throw them in when you add your peppers. Tripled the garlic ...

DH tried this tonight, and it turned out pretty good, except he thought white wine & white wine vinegar were interchangeable. Actually was edible, if a little vinegar-ish. Gave it 4 stars beca...

Wow! This recipe was delicious!! I marinated the chicken in italian dressing for an hour. I added mushrooms, omitted the green pepper & used a whole red pepper. I used 1/2 a red onion & for the ...

Easy, I typically have all the ingredients on hand. My daughter and my husband really liked it. Only changes I made were to coat the chicken with flour prior to browning, adding some halved, sli...

Great recipe! I was looking for a chicken/pasta dish but I didn’t want anything too creamy and heavy full of calories. This was perfect because it’s light, all the ingredients blend well and it ...

Didn't add the wine since I didn't have any on hand. Did add some red pepper flakes to taste. Pretty good.

When I made this, I doubled the recipe so that I could have enough for 6 people. Everyone had their fill, and there's still about half leftover. It's pretty filling. Also, and this is just pe...

A side note-I have added crushed red pepper flakes(about a tsp-more if you like really spicy)after chicken broth mixture has been added so that it can cook into the mixture. I don't add salt as...

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