Ingredients
Scale
- 12 oz (340g) penne pasta
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- Salt & black pepper to taste
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1½ cups freshly grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- Optional: pinch of red pepper flakes, 2 tbsp cream cheese for extra silkiness
For garnish:
- Fresh parsley or basil
- Extra Parmesan
- Lemon zest (brightens the richness!)
Instructions
- Cook pasta: Boil penne until just under al dente (1 minute less than package). Drain, reserving ½ cup pasta water. Set aside.
- Sear chicken: Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high. Cook chicken 5–6 min until golden. Remove and set aside.
- Make sauce: In same skillet, add garlic; cook 30 sec. Pour in chicken broth, scraping up browned bits. Simmer 2–3 min to reduce slightly.
- Finish sauce: Reduce heat to low. Stir in heavy cream, Parmesan, thyme, and optional red pepper flakes or cream cheese. Cook 2–3 min until smooth and slightly thickened.
- Combine: Add cooked pasta and chicken to sauce. Toss to coat, adding reserved pasta water as needed to loosen.
- Garnish with fresh herbs, extra Parmesan, and lemon zest.
💡 Pro Tips:
– Use Parmigiano-Reggiano for best flavor and meltability.
– Add sautéed mushrooms or spinach for extra veggie boost!
– For a lighter version, swap half the cream with whole milk.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min
Servings: 4 | Calories: 520 | Net Carbs: 42g | Fats: 26g | Protein: 34g
Servings: 4 | Calories: 520 | Net Carbs: 42g | Fats: 26g | Protein: 34g