Creamy Parmesan Chicken Penne
This Creamy Parmesan Chicken Penne combines tender seasoned chicken and al dente penne with a rich, creamy Parmesan sauce made with garlic, heavy cream, cream cheese, and freshly grated Parmesan.
Equipment
- large pot For boiling and cooking the penne pasta.
- 12-inch skillet For cooking the chicken and preparing the creamy Parmesan sauce.
- whisk For combining the cream cheese and heavy cream into a smooth sauce.
- colander For draining the cooked penne.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 oz cream cheese, softened
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley
- extra Parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the penne for 8–10 minutes, until al dente. Reserve ½ cup pasta water, then drain.
- Pat the chicken dry and season with Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper, ensuring each piece is well-coated.
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the seasoned chicken in a single layer and cook for 6–8 minutes, stirring occasionally until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant.
- Pour in the chicken broth and allow it to simmer for 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Stir in the heavy cream and cream cheese, cooking for 3–4 minutes while whisking until the mixture is smooth.
- Gradually add the Parmesan cheese and stir for 2–3 minutes until it melts and the sauce thickens slightly.
- Return the cooked chicken to the skillet, and stir until it’s well coated in the creamy sauce.
- Add the cooked penne and toss well, gradually adding reserved pasta water to achieve your desired sauce consistency.
- Cook for an additional 1–2 minutes, ensuring everything is hot and evenly coated in the delightful creamy sauce.
- Garnish with fresh parsley and additional Parmesan before serving.
Notes
Reserve ½ cup of pasta water before draining and add it gradually to adjust the sauce consistency. Serve hot with fresh parsley and extra Parmesan.