Al dente penne pasta coated in rich garlic-parmesan cream sauce with golden seared chicken breast bites.
Ingredients
12 oz penne pasta
1 lb chicken breast cut into cubes
3 cloves garlic minced
1 cup heavy cream
3/4 cup grated Parmigiano-Reggiano
2 tbsp butter
Fresh parsley
Instructions
Cook fettuccine in a large pot of salted boiling water until al dente; reserve 1/2 cup pasta water.
Season chicken breast cutlets with Italian herbs, garlic powder, salt, and sear in butter until golden.
In the same skillet, sauté minced garlic, pour in heavy cream and chicken broth, simmering gently.
Stir in freshly grated Parmigiano-Reggiano cheese until the sauce becomes silky and smooth.
Toss fettuccine and sliced chicken into the sauce, thinning with pasta water if needed, and serve.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Cook fettuccine in a large pot of salted boiling water until al dente; reserve 1/2 cup pasta water.
Season chicken breast cutlets with Italian herbs, garlic powder, salt, and sear in butter until golden.
In the same skillet, sauté minced garlic, pour in heavy cream and chicken broth, simmering gently.
Stir in freshly grated Parmigiano-Reggiano cheese until the sauce becomes silky and smooth.
Toss fettuccine and sliced chicken into the sauce, thinning with pasta water if needed, and serve.
