Creamy Garlic Parmesan Chicken Penne

Notes & Variations

• Add spinach or mushrooms for extra veggies. Stir sliced mushrooms into the skillet right after the garlic step and sauté until they soften and any released moisture cooks off before adding broth and cream. For spinach, add a handful at the end of simmering and fold just until wilted.
• Use fettuccine instead of penne for a different texture. Long, flat noodles catch the sauce in broad ribbons. Cook to al dente and toss thoroughly in the skillet so the strands are evenly coated.
• A dash of chili flakes can spice it up. Add a pinch with the Italian seasoning for gentle heat throughout, or sprinkle over plated bowls to taste.

Make‑ahead & storage: This pasta is best right after cooking, but leftovers keep well. Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop, stirring and adding a small splash of chicken broth 🍲 if needed to loosen the sauce. Avoid boiling during reheating to keep the cream smooth. Finish with a fresh sprinkle of Parmesan and parsley before serving.