Description
Tender chicken and penne pasta tossed in a rich, creamy garlic sauce with Parmesan and Italian herbs for a comforting, flavorful dinner.
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Add the Parmesan cheese and Italian seasoning, stirring until the cheese has melted and the sauce thickens.
- Return the cooked chicken to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes, ensuring everything is heated through.
- Add the drained pasta to the skillet and gently toss until fully coated with the creamy garlic sauce.
- Garnish with chopped parsley and extra Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add vegetables like spinach or mushrooms for extra flavor and nutrition.
- Use pre-cooked rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
