Parmesan Chicken Penne with a Creamy Garlic Broth Sauce
Penne and sliced chicken breasts are coated in a loose garlic broth sauce with cream and Parmesan. Finish the cheese sauce off the heat before adding the cooked chicken.
Ingredients
Main ingredients
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil divided
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 2 cloves garlic minced
- Salt and pepper to taste
- fresh parsley to taste, chopped for garnish
Instructions
Instructions
- Boil the penne in salted water according to the package until al dente; drain. If using the same pot for the chicken, dry it before adding oil.
- Season the breasts with salt and pepper; heat 1 tablespoon olive oil over medium heat. Cook for about 6–7 minutes per side, continuing as needed until each thickest part reaches 165°F; transfer to a plate.
- Add the remaining 1 tablespoon olive oil over medium-low heat and cook the garlic for about 1 minute until fragrant. Pour in both cups of broth and gently simmer to reduce slightly, then stir in the cream until hot.
- Remove from the heat and gradually stir in the Parmesan until melted; toss in the penne. Slice the chicken, fold it and its juices into the pasta, garnish with parsley, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.