Ingredients
- Penne pasta: 1 pound
- Chicken breasts: 2, boneless and skinless
- Olive oil: 2 tablespoons
- Black pepper: 1 tablespoon, freshly ground
- Garlic: 2 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/2 cup, grated
Instructions
- Step 1: Cook penne pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Season generously with salt and fresh ground black pepper.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 4: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 5: Stir in heavy cream and Parmesan cheese. Cook until the sauce has thickened slightly, about 2-3 minutes.
- Step 6: Add the cooked chicken and penne pasta to the sauce. Toss to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet with a splash of chicken broth or milk to prevent the pasta from drying out.
- Garnish with extra grated Parmesan and a sprinkle of fresh parsley for an elegant presentation.
- Don't be shy with the black pepper – it's key to the dish's flavor, but adjust to your preferred level of spice!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American