Ingredients
- 8 oz penne pasta
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 clove garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
Cooking note: Check ingredients for your dietary needs and follow standard food-safety practices. Learn more
Instructions
- Cook the penne according to the package directions until tender. Before draining, reserve about 1/2 cup of the pasta water.
- Cut the chicken into bite-sized pieces and season with garlic powder, paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until fully cooked with naturally uneven golden-brown areas around the edges.
- Lower the heat to medium and add the butter and minced garlic. Cook for about 30 seconds until fragrant.
- Pour in the heavy cream and stir in the Parmesan cheese until melted and smooth. Add a small splash of reserved pasta water if the sauce becomes too thick.
- Add the drained penne and cooked chicken to the skillet and toss until lightly coated in the sauce. Serve warm with extra Parmesan if desired.