Crac Chicken Penne
A quick and creamy pasta dish that brings chicken and penne together in a rich sauce, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups penne pasta The perfect shape to hold the creamy sauce.
- 1 lb chicken breast, diced For protein and heartiness; you can use thighs for a juicier option.
- 3 cloves fresh garlic, minced A must for depth of flavor; fresh is always better.
- 1 cup heavy cream For that luxurious creaminess; substitute with Greek yogurt for a healthier option.
- 1 cup chicken broth Use low-sodium broth to control the saltiness.
- 1/2 cup grated Parmesan cheese Adds a wonderful nuttiness; swap with pecorino for a twist.
- 1 tsp Italian seasoning A mix of herbs that elevates the dish; feel free to customize it.
- Salt and pepper, to taste Essential for balancing flavors.
- Fresh basil (optional) For a pop of freshness and color; can be replaced with parsley.
Instructions
Cooking
- Begin by bringing a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced chicken, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and fully cooked.
- Toss in the minced garlic and Italian seasoning, stirring for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a gentle simmer. Then stir in the heavy cream, letting it thicken slightly – about 3-5 minutes.
- Add in the Parmesan cheese, stirring until melted and integrated into the sauce.
- Gently fold in the cooked penne, ensuring each piece is coated in that heavenly sauce. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. To reheat, warm it on the stove over low heat, adding a splash of chicken broth.