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Ingredients:
1 lb penne pasta
2 large chicken breasts, cubed
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp tomato paste
Fresh parsley, chopped for garnish
Directions:
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken breasts, garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-7 minutes, or until the chicken is fully cooked and golden brown.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the heavy cream and chicken broth, and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.
Add the grated Parmesan cheese and stir until melted and smooth.
Toss the cooked penne pasta into the skillet, making sure to coat the pasta well with the creamy sauce.
Garnish with freshly chopped parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4
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