Scale

For the Pasta:

10 oz (280 g) penne pasta

1 tbsp olive oil

1 tsp salt

For the Chicken:

1 lb (450 g) chicken breast, cut into bite-size pieces

1 tbsp olive oil

1 tsp Italian seasoning

Salt & pepper, to taste

For the Creamy Sauce:

2 tbsp butter

3 cloves garlic, minced

1 ½ cups (360 ml) heavy cream

½ cup (120 ml) chicken broth

¾ cup (75 g) grated Parmesan cheese

½ tsp black pepper

¼ tsp chili flakes (optional)

2 tbsp fresh parsley, chopped

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1. Cook penne in salted water until al dente. Drain and set aside.

2. Heat olive oil in a skillet over medium heat. Season chicken with Italian herbs, salt, and pepper. Cook until golden and done. Set aside.

3. In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).

4. Add heavy cream and chicken broth. Simmer gently.

5. Stir in Parmesan, pepper, and chili flakes. Let sauce thicken.

6. Return chicken and pasta to the pan. Toss to coat evenly.

7. Garnish with parsley and serve with extra Parmesan.

Add spinach, peas, or sun-dried tomatoes for a veggie boost.

Use leftover rotisserie chicken for a quick shortcut.

Add a splash of reserved pasta water if sauce gets too thick.

Swap cream for half-and-half for a lighter version.