Creamy Garlic Herb Chicken with Cheesy Penne (Print version)

Golden garlic herb chicken served with tender penne in a smooth cheddar-parmesan cream sauce.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken thighs or chicken breasts
02 - 1 teaspoon paprika
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1 teaspoon Italian seasoning
06 - 3/4 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon olive oil
09 - 2 tablespoons (28 g) unsalted butter

For the cheesy penne

10 - 10 oz (285 g) penne pasta
11 - 1 tablespoon (14 g) unsalted butter
12 - 4 cloves garlic, minced
13 - 1 cup (240 ml) heavy cream
14 - 1/2 cup (120 ml) reserved pasta water, as needed
15 - 1 cup (115 g) freshly shredded cheddar cheese
16 - 1/3 cup (30 g) finely grated parmesan cheese
17 - 1/2 teaspoon Italian seasoning
18 - Pinch of crushed red pepper, optional
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Boil the penne in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Pat the chicken dry. Season all sides with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden and 165°F in the center.
04 - Add 2 tablespoons butter to the skillet and spoon the melted butter over the chicken for 1 minute. Transfer the chicken to a plate and rest while you make the sauce.
05 - Lower the heat to medium. Add 1 tablespoon butter and the minced garlic to the same skillet. Cook for 30-60 seconds, then stir in the cream, Italian seasoning, and crushed red pepper if using.
06 - Reduce heat to low. Stir in the cheddar and parmesan a handful at a time until melted and smooth. Loosen with reserved pasta water as needed.
07 - Add the drained penne to the sauce and toss until coated. Slice the rested chicken and serve it over the cheesy penne with parsley on top.

# Good to know:

01 - Best served right after tossing, while the cheese sauce is glossy.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Cook chicken to 165°F in the thickest part.

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