Creamy Garlic Chicken with Penne Pasta (Print version)
Tender chicken and penne tossed in a silky garlic Parmesan cream sauce for a cozy 30-minute dinner.
# Ingredients:
For the pasta and chicken
01 -
10 oz (285 g) penne pasta
02 -
1 1/4 lb (565 g) boneless skinless chicken breast, cut into bite-size pieces
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
1 tablespoon olive oil
For the garlic cream sauce
08 -
2 tablespoons unsalted butter
09 -
5 cloves garlic, minced
10 -
1 tablespoon all-purpose flour
11 -
3/4 cup (180 ml) low-sodium chicken broth
12 -
3/4 cup (180 ml) heavy cream
13 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
14 -
1/4 cup reserved pasta water, plus more as needed
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, then reserve 1/2 cup pasta water and drain.
02 -
Pat the chicken dry. Toss with 1/2 teaspoon salt, black pepper, garlic powder, and Italian seasoning.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
04 -
Reduce heat to medium. Melt the butter in the same skillet, add the garlic, and cook for 30-45 seconds until fragrant.
05 -
Sprinkle in the flour and stir for 30 seconds. Slowly whisk in the chicken broth, then add the heavy cream and simmer for 2-3 minutes until slightly thickened.
06 -
Lower the heat and stir in Parmesan until smooth. Add the drained penne, cooked chicken, and 1/4 cup pasta water. Toss until glossy, loosening with more pasta water if needed. Finish with parsley.
# Good to know:
01 -
Best served immediately while the sauce is glossy.
02 -
Reserve extra pasta water in case the sauce tightens before serving.