Ingredients:
2 large chicken breasts, cut into bite-sized pieces
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup freshly grated Parmesan cheese
12 oz penne pasta
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt, pepper, paprika, and Italian seasoning. Cook until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, melt butter and add garlic. Sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Stir well and bring to a simmer.
Add cheddar cheese and Parmesan cheese. Stir until melted into a smooth, creamy sauce.
Return chicken to the skillet and toss to coat with the sauce.
Add cooked penne pasta and stir until everything is evenly coated in the cheesy garlic butter sauce.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 615 kcal | Servings: 4 servings