Description
This Creamy Parmesan Chicken with Penne is a rich and indulgent pasta dish featuring tender, seasoned chicken cooked in a luscious Parmesan cream sauce. Perfectly cooked penne pasta is tossed in the flavorful sauce, making it a comforting and satisfying meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb penne pasta
Chicken & Seasoning
- 2 large chicken breasts, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp tomato paste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta: Prepare the penne pasta according to the package instructions. Drain it well and set it aside to be combined later.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and season with garlic powder, onion powder, paprika, salt, and pepper. Cook the chicken for 5-7 minutes until fully cooked through and golden brown on all sides.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until you can smell the fragrant aroma, ensuring the tomato paste cooks through for maximum flavor.
- Simmer the sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Add Parmesan cheese: Stir in the grated Parmesan cheese until it melts completely, creating a smooth, rich sauce that coats the chicken beautifully.
- Toss pasta in sauce: Add the cooked penne pasta to the skillet, mixing thoroughly so all the pasta is evenly coated with the creamy Parmesan sauce.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish for a bright, fresh finish. Serve immediately to enjoy the best flavors and texture.
Notes
- You can substitute penne with any other pasta shape like rigatoni or fusilli.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a bit of heat.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
