Description
This Creamy Garlic Chicken & Penne recipe features tender chicken strips cooked in a rich and velvety garlic Parmesan cream sauce, tossed with perfectly cooked penne pasta. It’s a quick and comforting dish perfect for weeknight dinners, offering classic Italian flavors with a hint of spice from optional red pepper flakes.
Ingredients
Scale
Chicken & Pasta
- 2 boneless, skinless chicken breasts, cut into strips
- 8 oz penne pasta
For the Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional, for a little heat)
Garnish
- 1 tbsp fresh parsley, chopped
- Additional Parmesan cheese for sprinkling
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
- Deglaze skillet with broth: Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly and concentrate flavor.
- Add cream and cheese: Stir in the heavy cream and bring the mixture to a gentle simmer. Add Parmesan cheese and continue cooking for 3-4 minutes until the sauce thickens and becomes creamy.
- Combine chicken and sauce: Return the cooked chicken strips to the skillet, stirring to coat evenly with the creamy sauce. Add red pepper flakes if using for a mild heat.
- Add pasta and mix: Toss the cooked penne pasta into the skillet, combining thoroughly to coat the pasta in the sauce. If the sauce is too thick, add a splash more chicken broth to adjust consistency.
- Garnish and serve: Sprinkle chopped fresh parsley and extra Parmesan cheese on top. Serve the dish immediately while warm.
Notes
- Use fresh garlic for best flavor; garlic powder won’t provide the same aroma.
- To lighten the dish, substitute half-and-half for heavy cream, although sauce will be less thick.
- For gluten-free, swap penne pasta with a gluten-free variety.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Red pepper flakes are optional but add a nice subtle spicy kick.
