Ingredients
- Penne Pasta: 1 pound
- Chicken Breast: 1.5 pounds, boneless and skinless
- Olive Oil: 2 tablespoons
- Black Pepper: 1 tablespoon, freshly ground
- Garlic: 4 cloves, minced
- Heavy Cream: 1 cup
- Parmesan Cheese: 1 cup, grated
- Chicken Broth: 1/2 cup
Instructions
- Step 1: Cook penne pasta according to package directions until al dente. Drain and set aside.
- Step 2: Cut chicken breasts into bite-sized pieces. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Season generously with black pepper.
- Step 3: Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Step 4: Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low.
- Step 5: Stir in Parmesan cheese until melted and the sauce is smooth.
- Step 6: Add the cooked penne pasta to the skillet and toss to coat with the sauce. Serve immediately, garnished with extra Parmesan cheese and black pepper, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat with a splash of chicken broth or milk to prevent the sauce from drying out.
- Serve this creamy pasta dish with a simple side salad or some crusty garlic bread to complete the meal.
- Don't skimp on the freshly ground black pepper; its bold flavor is key to this recipe!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American