Parmesan Herb Chicken Penne in Garlic Sauce
A quick and comforting dish that combines penne pasta with chicken in a creamy garlic sauce, perfect for weeknight dinners.
Ingredients
Main ingredients
- 8 ounces penne pasta Or whole wheat/gluten-free for alternatives
- 1 pound boneless, skinless chicken breasts Can substitute with shrimp or tofu
- 2 tablespoons olive oil
- 4 cloves garlic, minced Use fresh garlic for better flavor
- 1 teaspoon dried Italian herbs (oregano, basil, and thyme)
- 1 cup heavy cream Can substitute with almond milk or Greek yogurt for lighter version
- 1 cup grated Parmesan cheese Plus extra for serving
- to taste Salt and pepper
- to garnish Fresh parsley, chopped
Instructions
Cooking the Pasta
- Cook the penne pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- Reserve 1/2 cup of pasta water in case your sauce needs adjusting.
Preparing the Chicken
- Season the chicken breasts with salt, pepper, and the dried Italian herbs.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Slicing the chicken against the grain will ensure it remains tender.
Making the Garlic Sauce
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream and let it simmer for 2-3 minutes.
- Stir in the grated Parmesan cheese and mix until the cheese has melted and the sauce is creamy.
- If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Combining Everything
- Add the cooked penne and sliced chicken back into the skillet with the garlic sauce.
- Toss everything together until well combined. Cook for an additional 1-2 minutes to heat through.
- For an extra kick, consider adding a pinch of red pepper flakes for spice.
Notes
Leftover Parmesan Herb Chicken Penne can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to restore the sauce's creaminess.