Name: Creamy Chicken Penne Pasta : Comfort in Every Bite
Ingredients: 12 oz (340 g) penne pasta; 1 lb (450 g) chicken breast or thighs, cut into bite-size pieces; Salt & black pepper, to taste; ½ tsp garlic powder; 1 tbsp olive oil; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth (low sodium); ½ cup freshly grated Parmesan cheese; 1 cup baby spinach or chopped sun-dried tomatoes (optional); Fresh parsley, chopped (for garnish)

Ingredients

Scale

12 oz (340 g) penne pasta
1 lb (450 g) chicken breast or thighs, cut into bite-size pieces
Salt & black pepper, to taste
½ tsp garlic powder
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (low sodium)
½ cup freshly grated Parmesan cheese
1 cup baby spinach or chopped sun-dried tomatoes (optional)
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta
Cook penne in well-salted boiling water until al dente.
Reserve 1 cup of pasta water, then drain and set aside.
Cook the Chicken
Season chicken with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove and set aside.
Make the Sauce
Lower heat to medium. Add minced garlic and sauté 30–60 seconds until fragrant.
Pour in heavy cream and chicken broth, stirring to deglaze the pan.
Bring to a gentle simmer.
Add Cheese
Reduce heat to low. Slowly stir in Parmesan until smooth and creamy.
Combine
Add cooked pasta and chicken to the sauce.
Stir to coat evenly.
Add spinach or sun-dried tomatoes if using.
If sauce is too thick, add reserved pasta water a little at a time.
Finish & Serve
Taste and adjust seasoning.
Garnish with parsley and extra Parmesan if desired.

Notes

Use freshly grated Parmesan for a smooth sauce
Keep heat low after adding cheese to prevent separation
Chicken thighs stay juicier, breasts are leaner—both work well