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Irresistible Creamy Garlic Chicken Penne Recipe to Satisfy Your Cravings

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Learn how to make delicious Creamy Garlic Chicken Penne. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound (16 oz) of penne pasta — I prefer a good quality durum wheat variety for a hearty bite
  • 2 large boneless, skinless chicken breasts — cut into bite-sized pieces
  • 3 tablespoons olive oil — for sautéing
  • 4 cloves garlic — minced (fresh garlic really makes a difference, but jarred works in a pinch)
  • 1 cup chicken broth — for flavor depth and to deglaze the pan
  • 1 cup heavy cream — the star of our sauce, adding that irresistible creaminess
  • 1/2 cup grated Parmesan cheese — for richness and a salty kick
  • 1 teaspoon Italian seasoning — a blend of basil, oregano, and thyme to enhance the herbaceous aroma
  • Salt and freshly ground black pepper — to taste
  • Fresh parsley — chopped, for garnish and a burst of freshness

Sometimes I substitute spinach or cherry tomatoes for a pop of color and additional flavor, especially when I want to sneak in some greens for the kids. I’ve also used half-and-half instead of heavy cream for a lighter version, which still turns out creamy and delicious. The beauty of this recipe is that it’s forgiving and adaptable — just like my grandma’s cooking style.

Instructions

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente — usually about 10 minutes. Drain and set aside, saving a little pasta water in case you want to loosen the sauce later.
  2. While the pasta cooks, season the chicken pieces with salt, pepper, and a sprinkle of Italian seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken and cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant — be careful not to burn it, I learned that the hard way early on! I always remind myself to keep the heat moderate when cooking garlic to keep its sweet aroma intact.
  4. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly, which intensifies the flavor.
  5. Reduce the heat to low and pour in the heavy cream. Stir well to combine, then add the grated Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens — about 3-4 minutes. If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.
  6. Return the cooked chicken to the skillet, stirring to coat it in the creamy sauce. Add the cooked penne pasta and toss everything together gently, so the pasta is evenly coated and heated through. Taste and adjust seasoning with salt and pepper as needed.
  7. Finish by sprinkling chopped parsley over the top for a fresh burst of flavor. I often serve this immediately, but if you want the flavors to meld even more, let it sit for a few minutes off the heat before serving — just like my grandma used to say, “Patience makes everything tastier.”

Find it online: https://artofeasycooking.com/creamy-garlic-chicken-penne/