Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound skinless boneless chicken breasts cubed
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream room temperature
- ½ cup shredded parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Cook the penne pasta according to the package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Once hot, add in the cubed chicken.
- Season the chicken with kosher salt, black pepper, and garlic powder, mixing well.
- Cook the chicken for about 7 minutes, stirring occasionally, until fully cooked and juices run clear.
- Add the butter and minced garlic to the skillet, sautéing for about 1 minute.
- Pour in the chicken broth, scraping the skillet bottom to release any browned bits and bring to a simmer.
- Combine the cooked pasta in the skillet, mixing to ensure noodles are well-coated.
- Stir in the heavy cream and parmesan cheese, mixing until everything is coated and heated through, about 3-4 minutes.
- Finish with a sprinkle of chopped parsley before serving.
Notes
For added flavor, you can marinate the chicken in garlic and herbs before cooking.
Feel free to add vegetables like spinach or mushrooms for extra nutrition and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 607
- Sugar: 2g
- Sodium: 802mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 122mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.