Ingredients
-
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 1 1/2 cups chicken broth
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- Extra Parmesan cheese, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- Add garlic to the same skillet and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits. Bring to a simmer.
- Stir in penne pasta, cover, and cook for 12–15 minutes (or per package instructions), stirring occasionally, until al dente.
- Remove lid, stir in heavy cream and Parmesan until the sauce is thick and creamy.
- Return chicken to the skillet and stir in parsley and chives.
- Adjust seasoning with more salt or pepper if needed. Add extra broth or cream if sauce is too thick.
- Serve hot with extra Parmesan and fresh herbs on top.
Notes
- Use gluten-free pasta for a gluten-free option.
- Add vegetables like spinach, mushrooms, or broccoli for extra nutrition.
- Swap chicken with shrimp, sausage, or rotisserie chicken for variety.
- Leftovers reheat best with a splash of cream or broth.
- Best enjoyed fresh but can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 560
- Sugar: 3g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg
