Garlic Parmesan Chicken Cheesy Penne in Mozzarella Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and black pepper, to taste
12 ounces penne pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 ½ cups whole milk or half-and-half
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Optional: red pepper flakes, to taste
Optional: fresh parsley or basil, for garnish
Directions:
1. Bring a large pot of salted water to a boil and cook the penne until al dente, about 10–11 minutes. Drain, set aside, and keep warm.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Sear for 6–7 minutes, stirring occasionally, until golden and fully cooked. Transfer to a plate.
3. Lower the heat to medium and melt the butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
4. Sprinkle in the flour and whisk constantly for 1 minute to create a smooth base for the sauce.
5. Slowly pour in the milk, whisking as you go to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
6. Stir in the Parmesan and ¾ cup of mozzarella. Mix until melted and creamy. Taste, then season with extra salt, pepper, or red pepper flakes if you’d like some heat.
7. Add the cooked penne and chicken back into the skillet. Toss gently to coat everything in the rich garlic Parmesan sauce.
8. Sprinkle the remaining mozzarella on top, cover the skillet, and let it rest on low heat for 1–2 minutes so the cheese melts into gooey ribbons.
9. Finish with a garnish of fresh parsley or basil and serve hot.
Cooking Time:30 minutes
Servings:6
Calories: 770 per serving