Description
This creamy Chicken Penne Pasta comes together in just 30 minutes but tastes like you spent all day in the kitchen. Pure comfort food magic that’ll have everyone asking for seconds.
Ingredients
Scale
- 8 oz (225g) penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small onion, finely diced (about 1/2 cup)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1 cup (100g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Pat chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove to a plate.
- In the same skillet, add remaining olive oil. Sauté onions for 2-3 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Let reduce by half, about 2-3 minutes.
- Add heavy cream, Italian herbs, and red pepper flakes if using. Simmer for 3-4 minutes until slightly thickened.
- Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Return chicken to the skillet.
- Add drained pasta to the sauce and toss to coat. If needed, add splashes of reserved pasta water to reach desired consistency.
- Taste and adjust seasoning with salt and pepper. Serve garnished with fresh parsley and additional Parmesan if desired.