Description
Creamy Garlic Chicken Penne is a comforting and flavorful weeknight dinner featuring tender chicken breasts cooked to perfection, tossed with al dente penne pasta, and enveloped in a rich, garlicky Parmesan cream sauce. Garnished with fresh herbs, it’s a perfect blend of creamy and savory that’s quick and easy to make.
Ingredients
Scale
Pasta
- 8 oz. penne pasta
- Kosher salt (for boiling pasta)
Chicken
- 2 boneless, skinless chicken breasts
- Freshly ground black pepper, to taste
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1 Tbsp. oil
Sauce
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 Tbsp. flour
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- Salt and pepper, to taste
Garnish
- Fresh thyme or parsley
- Additional Parmesan cheese
Instructions
- Cook the Penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot to keep warm.
- Prepare the Chicken: Season the chicken breasts evenly with kosher salt, freshly ground black pepper, garlic powder, and Italian seasoning. Heat oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes on each side until they are browned and cooked through with no pink inside. Remove from the skillet, dice into bite-sized pieces, and cover to keep warm.
- Make the Creamy Garlic Sauce: In the same skillet, wipe clean if needed. Melt butter over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Sprinkle the flour over the butter and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste and thicken the base. Gradually whisk in the heavy cream, stirring continuously to create a smooth sauce. Season with salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Combine and Serve: Add the diced chicken and cooked penne pasta into the creamy garlic sauce. Toss everything gently to evenly coat the pasta and chicken with the sauce. Garnish with freshly ground black pepper, chopped fresh thyme or parsley, and additional Parmesan cheese if desired. Serve hot and enjoy your creamy garlic chicken penne!
Notes
- For extra flavor, marinate the chicken in garlic powder and Italian seasoning for 30 minutes before cooking.
- If you prefer a lighter sauce, substitute half the heavy cream with milk, but the sauce will be less rich.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may result in a grainy sauce.
- Ensure not to overcook the pasta; al dente texture holds up better in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
