Description
A quick, creamy chicken pasta dish that merges simplicity with bold flavors, perfect for busy weeknights or weekend gatherings.
Ingredients
- 2 pieces Chicken Breast (Boneless and skinless)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder (Or fresh garlic for bolder flavor)
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano (Fresh preferred)
- 1 teaspoon Dried Basil (Fresh preferred)
- 2 tablespoons Olive Oil (Or preferred cooking oil)
- 12 oz Penne Pasta (Any pasta shape can be used)
- 2 tablespoons Butter (Unsalted preferred)
- 1 cup Heavy Cream (Or half-and-half for a lighter option)
- 1/2 cup Parmesan Cheese (Freshly grated is preferred)
- 2 tablespoons Fresh Parsley (For garnish)
Instructions
- Season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil. Allow it to marinate for at least 20 minutes.
- Cook the penne pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water.
- Heat olive oil over medium heat in a large skillet. Add the chicken and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and let it rest before slicing.
- Melt butter in the same skillet over medium heat. Pour in the heavy cream and stir until it begins to simmer. Gradually add the Parmesan cheese, mixing until the cheese completely melts into the creamy sauce.
- Toss the cooked penne pasta in the sauce, adding reserved pasta water as needed to achieve your desired consistency.
- Slice the chicken breasts and place them on top of the pasta. Garnish with fresh parsley before serving.
Notes
Incorporate fresh herbs for more flavor and consider add red pepper flakes for a spicy kick. Experiment with different pasta shapes.
