Description
A hearty and flavorful dish featuring tender chicken breast and penne pasta tossed in a creamy garlic parmesan sauce, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 12 oz penne pasta
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken strips with salt, pepper, and Italian seasoning.
- Add chicken to the skillet and cook until golden brown and fully cooked, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, bring to a simmer.
- Add grated Parmesan cheese and stir until melted and the sauce thickens, about 3-5 minutes.
- Return the cooked chicken to the skillet along with the cooked pasta. Toss everything together until well coated in the sauce.
- Sprinkle with red pepper flakes if using and garnish with chopped parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg