Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (sliced thin or cubed)
Salt & black pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil or butter
For the Sauce:
3–4 cloves garlic (minced)
1 cup heavy cream
½ cup chicken broth (optional, for thinning)
1 cup freshly grated Parmesan cheese
½ cup grated mozzarella (optional, for extra creaminess)
Salt & pepper to taste
¼ tsp red pepper flakes (optional)
Pasta:
12 oz penne pasta
Salt for pasta water
Optional Add-ins:
1 cup baby spinach
½ cup sun-dried tomatoes
Fresh parsley for garnish
Instructions:
1. Cook the Penne:
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.
2. Cook the Chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet over medium-high heat, heat olive oil or butter.
Cook the chicken until golden and cooked through (about 5–6 minutes). Remove and set aside.
3. Make the Sauce:
In the same skillet, reduce heat to medium. Add a bit more oil if needed.
Sauté garlic until fragrant (about 1 minute).
Pour in heavy cream (and broth if using). Stir and bring to a simmer.
Add Parmesan cheese and stir until melted and smooth.
Add mozzarella if using, and season with salt, pepper, and red pepper flakes.
4. Combine:
Return chicken to the skillet. Stir in cooked penne.
Add spinach or sun-dried tomatoes now if desired.
Simmer gently for a couple minutes until everything is hot and creamy.
5. Serve:
Garnish with fresh parsley and extra Parmesan.
Serve hot with garlic bread or a fresh salad.
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