Creamy Garlic Parmesan Chicken Penne

• Penne pasta 🍝
• Butter 🧈
• Fresh garlic, minced 🧄
• Heavy cream 🥛
• Chicken broth 🍲
• Parmesan cheese 🧀
• Italian seasoning 🌿
• Fresh parsley 🌱

Before you start: Read through the steps once, mince the garlic and chop the parsley, and have the cream, broth, and butter ready by the stove. Finely grated Parmesan melts and disperses more evenly, helping the sauce stay smooth and glossy.

Instructions

1. Cook the penne. Bring a large pot of water to a rolling boil and add the penne pasta 🍝. Stir once or twice to prevent sticking. Cook until al dente—tender with a slight bite—following the package timing and tasting near the end. Drain well; do not rinse. Set aside while you prepare the sauce and chicken so the pasta stays warm.
2. Season the chicken. Pat the boneless chicken breast strips 🍗 dry so they brown instead of steaming. Season all over with garlic powder 🧄, paprika 🌶️, and a generous pinch of salt and black pepper 🧂. The even coating helps the strips develop a flavorful, lightly crisp exterior as they sear.
3. Sear the chicken. Heat a swirl of olive oil 🫒 in a wide skillet or heavy pan over medium‑high heat. When the oil looks thin and shimmers, lay in the chicken in a single layer. Let it cook undisturbed at first so a golden crust forms, then turn and continue until the second side is browned and the centers are opaque and juicy (no pink remains). Adjust heat as needed to prevent scorching. Transfer the chicken to a plate and keep warm; leave the pan on the stove.
4. Start the sauce base. Reduce the heat to medium. Add the butter 🧈 to the same pan and let it melt, scraping up any browned bits with a spatula—those bits dissolve into the butter and build deep flavor. Stir in the minced fresh garlic 🧄 and sauté briefly, 30–60 seconds, just until fragrant and pale gold. Avoid browning the garlic, which would turn it bitter.
5. Build the creamy sauce. Pour in the chicken broth 🍲 to deglaze, stirring to release anything stuck to the pan. Add the heavy cream 🥛 and Italian seasoning 🌿. Bring to a gentle simmer and cook, stirring often, until the sauce looks velvety and slightly thickened and lightly coats the back of a spoon. Keep the simmer modest; a vigorous boil can reduce too fast and dull the cream’s smoothness.
6. Coat the pasta. Add the drained penne to the skillet and toss thoroughly so every piece is glossed with sauce. Let it sit over low heat for about a minute, stirring once or twice, so the pasta absorbs some flavor. If the sauce feels thicker than you like, lower the heat and stir steadily; the warmth will loosen it as it melds with the pasta.
7. Finish and serve. Return the seared chicken to the pan and fold gently to warm through. Plate immediately, then sprinkle generously with Parmesan cheese 🧀 and finish with fresh parsley 🌱 for color and freshness. Serve hot so the sauce stays silky and the chicken remains succulent.

Notes & Variations