Ingredients
Scale
- 1 pound of penne pasta
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: 1 cup baby spinach or cherry tomatoes for added color and nutrition
Feel free to swap the penne with any pasta you have on hand—fusilli or rigatoni work beautifully. For a lighter version, use half-and-half instead of heavy cream, and if you’re in the mood for a bit of spice, a pinch of red pepper flakes can do wonders.
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through, about 6-8 minutes.
- Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the heavy cream, stirring to combine. Let it simmer gently for about 3-4 minutes, allowing the cream to thicken slightly.
- Gradually add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
- Fold in the cooked pasta, ensuring it’s well-coated with the creamy sauce. If you’re adding spinach or cherry tomatoes, toss them in at this stage and cook for an additional 2 minutes.
- Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International