Description
A creamy Southern-style pasta dish loaded with bold flavor, this recipe brings together tender chicken, penne pasta, and a rich garlic-Parmesan sauce with just a hint of smoky spice. It’s comforting, quick to prepare, and packed with flavor that feels like home cooking at its finest.
Ingredients
Ingredients
12 oz penne pasta
1 lb boneless skinless chicken breast, cut into strips
Salt and pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Cajun seasoning (optional, for heat)
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 cup shredded cheddar cheese
1 tsp dried parsley (or 1 tbsp fresh chopped parsley)
Instructions
Directions
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Cook the penne pasta according to package instructions. Drain and set aside.
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Season the chicken strips with salt, pepper, garlic powder, smoked paprika, and Cajun seasoning if using.
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In a large skillet over medium-high heat, heat the olive oil. Add the seasoned chicken and cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
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In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Pour in the heavy cream and chicken broth. Stir and let it simmer for 3–4 minutes until slightly thickened.
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Reduce the heat and stir in the Parmesan and cheddar cheeses. Stir until the sauce is smooth and creamy.
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Add the cooked penne and chicken back into the skillet. Toss everything together until fully coated in the sauce.
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Sprinkle with parsley and serve hot.
Notes
Notes
For best flavor, use freshly grated Parmesan and cheddar cheese. Pre-shredded cheese may result in a less smooth sauce due to added anti-caking agents. If you want more heat, add extra Cajun seasoning or a pinch of red pepper flakes. You can also add vegetables like spinach, mushrooms, or roasted red peppers to enhance the dish. Leftovers store well in the fridge for up to 4 days. Reheat gently with a splash of milk or broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes