Description
A comforting skillet meal featuring seasoned chicken, al dente penne, and a silky garlic-Parmesan sauce.
Ingredients
Scale
- 1 lb dry penne pasta
- 2 large boneless, skinless chicken breasts (about 1½ lb total), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1¼ tsp kosher salt, divided
- ½ tsp ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Boil the water. Fill a 6-quart pot with water and bring it to a rolling boil over high heat. Stir in ½ teaspoon of the kosher salt.
- Cook the penne. Add the pasta and cook according to the package directions until al dente, usually 10 to 12 minutes. Before draining, scoop out ½ cup of the starchy cooking water. Drain the pasta in a colander, but do not rinse it.
- Season the chicken. Pat the chicken cubes dry with paper towels. Place them in a bowl and coat evenly with garlic powder, onion powder, paprika, ½ teaspoon kosher salt, and black pepper.
- Brown the chicken. Heat the olive oil in a deep 12-inch skillet over medium-high heat. Arrange the chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer the chicken to a clean plate.
- Cook the garlic and tomato paste. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, scraping up the flavorful browned bits.
- Build the sauce. Slowly whisk in the chicken broth until the tomato paste is fully incorporated. Add the heavy cream and remaining ¼ teaspoon salt. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring frequently. Do not let it boil rapidly.
- Melt the Parmesan. Reduce the heat to low. Add the grated Parmesan in three portions, whisking after each addition until smooth. If the sauce seems overly thick, stir in reserved pasta water 1 tablespoon at a time.
- Combine and serve. Return the chicken and any accumulated juices to the skillet. Add the drained penne and toss over low heat for 1 to 2 minutes, until everything is hot and evenly coated. Remove from the heat, sprinkle with parsley, and serve immediately.
Notes
For another cozy variation, consider creamy garlic Parmesan chicken penne.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 150mg
Keywords: chicken pasta, creamy pasta, Parmesan, skillet meal, comfort food