Creamy Chicken Pasta (Print version)
Tender chicken and penne tossed in a garlicky parmesan cream sauce, ready in about 40 minutes.
# Ingredients:
For the pasta and chicken
01 -
12 oz (340 g) penne pasta
02 -
1 1/4 lb (565 g) boneless skinless chicken breasts, cut into bite-size pieces
03 -
1 teaspoon Italian seasoning
04 -
1 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper
06 -
1 tablespoon olive oil
For the creamy sauce
07 -
2 tablespoons unsalted butter
08 -
4 cloves garlic, minced
09 -
3/4 cup (180 ml) low-sodium chicken broth
10 -
1 cup (240 ml) heavy cream
11 -
1 cup (90 g) freshly grated parmesan cheese
12 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
13 -
1 tablespoon fresh lemon juice
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until al dente, then reserve 1 cup of pasta water and drain.
02 -
Pat the chicken pieces dry. Toss with Italian seasoning, 1/2 teaspoon salt, and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, turning often, until golden and cooked through to 165 degrees F. Transfer to a plate.
04 -
Lower the heat to medium. Melt the butter in the same skillet, add the garlic, and cook for 30-60 seconds until fragrant.
05 -
Add chicken broth and scrape up the browned bits. Stir in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
06 -
Reduce the heat to low. Stir in parmesan until melted, then add the pasta and 1/2 cup reserved pasta water. Toss until glossy.
07 -
Return the chicken to the skillet. Add lemon juice and parsley, then toss again. Loosen with more pasta water if needed and serve right away.
# Good to know:
01 -
Best served immediately while the sauce is loose and glossy.
02 -
Reserve extra pasta water before draining in case the sauce thickens.
03 -
Chicken should reach 165 degrees F before serving.