Ingredients
Equipment
Method
- Step 1: Grab a large skillet or Dutch oven. Heat up 1 tablespoon of olive oil over medium-high heat until shimmering.
- Step 2: Add your cubed chicken breasts to the hot skillet. Season them generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 5-7 minutes until browned on the outside and cooked through. Scoop them out and set them aside.
- Step 3: Reduce the heat if needed and add the minced garlic to the same skillet. Cook for about 1 minute, stirring constantly, until fragrant.
- Step 4: Carefully pour in the chicken broth. Use a wooden spoon or spatula to scrape up any tasty browned bits stuck to the bottom of the skillet. Bring the broth to a nice simmer.
- Step 5: Add your penne pasta right into the simmering broth. Give it a good stir to make sure all the pasta is submerged. Reduce the heat down to medium-low, pop a lid on, and let it cook for about 12-15 minutes, or according to pasta package directions, until al dente. Give it a stir occasionally.
- Step 6: Once the pasta is cooked and most of the liquid is absorbed, take the lid off. Stir in the heavy cream and ½ cup of grated Parmesan cheese. Keep stirring gently until all the cheese is melted and the sauce is wonderfully thick and creamy.
- Step 7: Add the cooked chicken back into the skillet with the pasta and sauce. Stir in the fresh chopped parsley and chives. Give everything a gentle mix so that every piece of chicken and every noodle is coated.
- Step 8: Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed. If the sauce is too thick, add a splash more chicken broth or cream until desired consistency is reached.
- Step 9: Dish out generous portions while it's hot. Garnish with a little extra sprinkle of Parmesan cheese and a few more fresh herbs on top before serving. Enjoy!
Notes
This recipe is forgiving! Use different pasta shapes like rigatoni, rotini, or farfalle, adjusting cook time based on package directions. Add veggies like sautéed mushrooms, spinach, broccoli, or bell peppers. Try different proteins like shrimp, cooked Italian sausage, or leftover rotisserie chicken (add pre-cooked chicken in step 7). If you don't have fresh herbs, use about 1 teaspoon of dried Italian seasoning, adding it with the chicken broth, though fresh is recommended. For a little kick, add a pinch of red pepper flakes with the garlic. Stir in a little mozzarella with the Parmesan for an extra gooey sauce.
Tips for Success: Don't overcrowd the pan when cooking chicken. Scrape up brown bits from the pan after cooking chicken and garlic as they add flavor. Stir the pasta every few minutes while it cooks in broth to prevent sticking. Adjust liquid during pasta cooking if needed. Fresh herbs make a big difference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken broth or cream, or reheat in the microwave with a tiny bit of liquid.
FAQs: Yes, you can use pre-cooked chicken (add in step 7). Yes, you can make it gluten-free using gluten-free pasta (cooking time may vary). To make the sauce thicker, simmer uncovered for another minute or two while stirring. Heavy cream is recommended for richness and stability; half-and-half may work but sauce might be thinner, regular milk is not recommended.