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Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound skinless boneless chicken breasts cubed
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream room temperature
- ½ cup shredded parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta according to the package directions.
- In a large skillet over medium heat, heat the olive oil and add the chicken.
- Sprinkle the salt, pepper, and garlic powder over the chicken and mix well.
- Cook the chicken for about 7 minutes, stirring occasionally, until the juices run clear.
- Add the butter and minced garlic to the skillet, sauté for 1 minute.
- Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits, and bring to a simmer.
- Combine the cooked pasta with the chicken in the skillet.
- Stir in the heavy cream and Parmesan cheese until evenly coated, cooking for another 3-4 minutes until the sauce thickens.
- Garnish with chopped parsley before serving.
Notes
For added flavor, use freshly grated Parmesan cheese.
You can substitute penne with any pasta of your choice.
For a spicier dish, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg