Creamy Parmesan Penne with Garlic Chicken Bites
Ingredients:
1 lb boneless, skinless chicken breasts, diced into bite-sized chunks
12 oz penne pasta
4 tbsp unsalted butter
5 cloves garlic, finely minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
1 tsp Italian seasoning
Salt and black pepper, to taste
1 tbsp olive oil (for searing chicken)
Fresh parsley, chopped (for garnish)
Instructions:
Boil the Penne: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until tender, following the instructions on the package. Drain and set aside.
Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and Italian seasoning, and sauté until golden on the outside and fully cooked through about 6 to 8 minutes. Remove the chicken and set aside.
Make the Garlic Butter Base: Using the same pan, melt the butter over medium heat. Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and lightly golden (do not let it brown too much).
Build the Cream Sauce: Pour in the chicken broth and heavy cream, stirring constantly. Let the mixture come to a gentle simmer and cook for about 3–4 minutes to thicken slightly.
Add Cheese and Combine: Gradually mix in the Parmesan cheese until fully melted and the sauce is smooth and rich. Return the cooked chicken to the skillet, then add the drained penne. Stir until the pasta is coated evenly in the creamy sauce and everything is heated through.
Garnish and Serve: Sprinkle with chopped fresh parsley before serving. Enjoy hot with extra Parmesan on top, if desired.
Servings: 4
Total Time: 25 minutes
Calories: ~600 per serving