Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts or thighs
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup heavy cream or half-and-half
- 3/4 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tsp dried (or 1 tbsp fresh) thyme
- 1 tsp dried (or 1 tbsp fresh) basil
- 1 tsp dried (or 1 tbsp fresh) parsley
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes, handful of baby spinach, or sun-dried tomatoes
Instructions
- Cook penne in salted boiling water until al dente. Drain and set aside.
- Season chicken with salt, pepper, thyme, basil, and parsley.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and slice into strips.
- In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant.
- Pour in chicken broth and simmer 2 minutes.
- Add cream and Parmesan cheese, stirring until smooth and slightly thickened.
- Return sliced chicken and cooked penne to skillet. Toss until evenly coated.
- Season to taste and stir in any optional additions like spinach, sun-dried tomatoes, or red pepper flakes.
- Garnish with fresh herbs and serve warm.
Notes
- Use sautéed mushrooms or spinach for added texture.
- Sub rotisserie chicken to save time.
- Swap penne for fettuccine or rigatoni for variety.
- Finish with a squeeze of lemon juice for brightness.
- Add a splash of pasta water or broth when reheating to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 generous bowl
- Calories: 620
- Sugar: 3g
- Sodium: 830mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
