Description
A rich and satisfying penne pasta dish with garlic butter chicken and creamy three-cheese sauce, perfect for memorable family dinners.
Ingredients
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast or thighs
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 7 cloves garlic, minced
- Salt and freshly ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the boneless chicken and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and slice it into bite-sized pieces.
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring to combine. Add the softened cream cheese, whisking until smooth. Gradually introduce the mozzarella and Parmesan cheeses, mixing until melted and incorporated.
- Return the cooked chicken to the skillet and stir until well coated in the sauce. Toss in the drained penne pasta, mixing everything thoroughly.
- Taste and adjust seasoning if necessary, then serve hot, garnished with chopped parsley.
Notes
Allow chicken to rest before slicing for maximum juiciness. Feel free to experiment with different cheeses.
