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Skillet Chicken Penne with Onion & Eggs

Prep 15 min Cook 25 min Difficulty 3/5

Quick skillet chicken penne with onion, eggs and Parmesan — creamy weeknight pasta ready in about 40 minutes.

Why this recipe works

This skillet chicken penne pairs sautéed onion and tender chicken with an egg-Parmesan finish for a creamy, saucy pasta that’s fast enough for weeknights. It suits cooks who want a one-pan meal with straightforward ingredients. Prep is about 15 minutes and cook time around 25 minutes; the technique hinges on using reserved pasta water and finishing the eggs off the heat for a silky sauce.

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Key takeaways

Cook pasta al dente and reserve pasta water to adjust sauce.
Combine egg-Parmesan off the heat and toss quickly for a creamy coating.
Use reserved pasta water or stock to loosen sauce; add greens for variation.

Recipe guide

This skillet chicken penne pairs sautéed onion and tender chicken with an egg-Parmesan finish for a creamy, saucy pasta that’s fast enough for weeknights. It suits cooks who want a one-pan meal with straightforward ingredients. Prep is about 15 minutes and cook time around 25 minutes; the technique hinges on using reserved pasta water and finishing the eggs off the heat for a silky sauce.

A creamy, one-skillet chicken penne you can make in about 40 minutes.

  • Cook pasta al dente and reserve pasta water to adjust sauce.
  • Combine egg-Parmesan off the heat and toss quickly for a creamy coating.
  • Use reserved pasta water or stock to loosen sauce; add greens for variation.

Ingredients

Ingredients (serves 3–4): 200 g dried penne, 300 g boneless skinless chicken breast (bite-sized), 1 medium onion (thinly sliced), 2 cloves garlic (minced), 3 large eggs, 50 g grated Parmesan, 2 tbsp olive oil, 100 ml low-sodium chicken stock, reserved pasta water (100 ml), 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped fresh parsley.

Method

Step-by-step: 1) Cook penne in salted boiling water until just al dente; reserve 100 ml pasta water and drain. 2) Season chicken with salt and pepper. 3) Beat eggs with Parmesan. 4) Heat oil over medium-high, cook chicken 5–7 min until golden; remove. 5) Sauté onion 4 min, add garlic 30 sec. 6) Add stock, simmer and deglaze. 7) Return chicken, add pasta and a splash of reserved water, toss. 8) Off the heat, pour egg-Parmesan over pasta and toss quickly until sauce coats. Finish with parsley and adjust seasoning.

Tips & Variations

Quick tips: keep the skillet off the heat when adding the egg mixture to avoid scrambling; use reserved pasta water to loosen sauce. Variations: add spinach or peas at step 6 for veg, swap Parmesan for Pecorino for a sharper flavor.

Ingredients

  • 200 g dried penne pasta
  • 300 g boneless skinless chicken breast
  • 1 medium onion
  • 3 large eggs
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 50 g grated Parmesan cheese
  • 100 ml low-sodium chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil and cook penne until just al dente; reserve 100 ml pasta water and drain pasta.
  2. Pat chicken dry, cut into bite-sized pieces, season with salt and pepper.
  3. Peel and thinly slice the onion; mince the garlic; beat eggs with grated Parmesan in a bowl.
  4. Heat olive oil in a large skillet over medium-high heat and add chicken in a single layer.
  5. Cook chicken until golden and cooked through, about 5–7 minutes, then transfer to a plate.
  6. Add onion to the skillet and cook until softened, about 4 minutes, then stir in garlic and cook 30 seconds.
  7. Pour in chicken stock and bring to a simmer, scraping up any browned bits from the pan.
  8. Return chicken to the skillet, add drained pasta and a splash of reserved pasta water, and toss to combine.
  9. Remove skillet from heat, pour the egg and Parmesan mixture over the hot pasta, and quickly toss until sauce thickens and coats the pasta (add more pasta water if needed).
  10. Season to taste with extra salt and pepper, sprinkle with chopped parsley, and serve immediately.

FAQs

Will the eggs scramble when mixed with the pasta? Yes — the hot pasta cooks the egg-Parmesan mixture into a creamy sauce if you toss quickly off the heat; use fresh eggs and work fast to avoid scrambling.
How long will leftovers keep and how should I reheat them? Store cooled leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of stock or water to loosen the sauce.
Can I substitute the chicken or pasta? Use cooked shredded chicken, store-bought rotisserie, or firm tofu; swap penne for rigatoni, fusilli, or whole-wheat pasta — adjust cooking times as needed.