Description
A rich, cheesy pasta dish featuring tender chicken, penne, and a velvety garlic-Parmesan cream sauce—perfect for weeknight indulgence or special occasions.
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 2 oz cream cheese (optional)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Cook penne according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir to combine.
- Add Parmesan and stir until sauce is smooth and slightly thickened. Stir in cream cheese if using.
- Return chicken to the skillet and let simmer in the sauce for a few minutes.
- Add cooked penne and toss to coat well.
- Adjust seasoning, garnish with parsley and red pepper flakes, and serve warm.
Notes
- Add sautéed spinach, mushrooms, or sun-dried tomatoes for variation.
- Substitute chicken with shrimp or go meatless with extra veggies.
- Use half-and-half for a lighter version.
- Freshly grated Parmesan melts better than pre-shredded.
- Reheat with a splash of milk or cream to refresh the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
