Instructions
- Cook the penne pasta. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.
- Cook the chicken. Season the chicken chunks with salt, pepper, and Italian seasoning. In a large skillet, heat 1 tablespoon of butter over medium heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Once done, remove the chicken from the skillet and set it aside to keep warm.
- Make the creamy sauce. In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic in the butter until fragrant, about 1 minute. Then, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add the cheeses. Stir in the shredded cheddar and grated Parmesan cheese, mixing until the cheeses are fully melted and the sauce becomes creamy and smooth. If the sauce is too thick, you can add some reserved pasta water to reach the desired consistency.
- Combine the pasta and chicken. Add the cooked penne pasta and chicken back into the skillet with the creamy sauce. Toss everything together until the pasta and chicken are well coated with the cheesy sauce. Cook for an additional 1–2 minutes to heat everything through.
- Garnish and serve. Garnish the dish with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese if desired. Serve hot and enjoy the creamy, cheesy goodness!
Serving Notes
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