Italian Herb Chicken with Creamy Penne
Mediterranean Herb-Infused Chicken over Velvety Penne Pasta
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tablespoon Italian herb seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
12 oz penne pasta
Salt and pepper to taste
Fresh basil leaves for garnish
Directions:
Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside.
While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and half of the Italian herb seasoning. Add to the hot skillet and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add remaining olive oil. Add onions and cook for 2-3 minutes until they begin to soften.
Add garlic and bell peppers, cooking for another 2-3 minutes until peppers slightly soften.
Add cherry tomatoes, remaining Italian herb seasoning, dried basil, dried oregano, and red pepper flakes if using. Cook for 2 minutes until tomatoes begin to burst.
Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
Reduce heat to medium-low and stir in heavy cream. Simmer for 3-4 minutes until sauce begins to thicken slightly.
Add Parmesan cheese and stir until melted and sauce is smooth.
Return cooked chicken to the skillet and stir to coat with sauce.
Add cooked penne pasta to the skillet and toss until pasta is well coated with the creamy sauce.
Adjust seasoning with salt and pepper to taste.
Garnish with fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings