Parmesan-Crusted Chicken with Penne in Creamy Sauce
A delightful combination of juicy chicken, creamy sauce, and perfectly cooked penne pasta.
Servings: 4 servings
Calories: 580kcal
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 4 pieces Boneless Chicken Breasts
- 2 tbsp Olive Oil
- 12 oz Penne Pasta
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 2 cloves Garlic (minced)
- Salt (to taste)
- Pepper (to taste)
- Fresh Basil (for garnish)
Instructions
- Boil a pot of water and cook the penne pasta until al dente. Drain and set aside.
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 6–7 minutes per side, or until golden and cooked through. Set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Add heavy cream and Parmesan cheese to the skillet. Stir and let simmer for 2–3 minutes to thicken.
- Add the cooked penne to the sauce and toss to coat evenly.
- Slice the cooked chicken and place on top of the pasta. Garnish with fresh basil and serve warm.
Notes
Use whole-wheat penne or gluten-free pasta if desired. To reheat, add a splash of cream and warm gently on the stove. The sauce can be made ahead and stored in the fridge for up to 1 day.
Nutrition
Calories: 580kcal | Fat: 28g