Here’s a delicious, comforting recipe for Penne Pasta with Creamy Chicken—rich, flavorful, and easy enough for weeknights. 🍝🐔
Ingredients (Serves 4)
- 12 oz (340 g) penne pasta
- 2 tbsp olive oil
- 2 medium chicken breasts, cut into bite-sized pieces
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, thyme)
- Optional: 1 cup spinach, mushrooms, or sun-dried tomatoes for extra flavor
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to package instructions. Drain, reserving ½ cup pasta water.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through (5–7 minutes). Remove chicken and set aside.
- Sauté aromatics: In the same skillet, add a bit more oil if needed, then sauté onions until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Make the creamy sauce: Reduce heat to medium. Stir in heavy cream and chicken broth. Let it simmer 2–3 minutes, then add Parmesan and Italian seasoning. Stir until sauce is smooth and slightly thickened.
- Combine everything: Add chicken, cooked pasta, and any optional veggies to the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
- Serve: Sprinkle with fresh parsley and extra Parmesan. Enjoy immediately!
💡 Tips:
- For extra flavor, deglaze the pan with a splash of white wine before adding cream.
- Mushrooms, peas, or roasted red peppers make great add-ins.
- Leftovers reheat well—add a splash of cream or milk to loosen the sauce.
If you want, I can also give a lighter version with a garlic-parmesan cream sauce that’s still rich but lower in calories. Do you want me to do that?
