Instructions
Step 1: Preheat the oven to 375°F (190°C)./n
Step 2: Cook the penne pasta according to package instructions until al dente. Drain and set aside./n
Step 3: Season the cubed chicken with salt, pepper, paprika, Italian seasoning, and garlic powder./n
Step 4: Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through. Remove and set aside./n
Step 5: In the same skillet, melt butter and sauté the minced garlic until fragrant./n
Step 6: Pour in chicken broth and heavy cream, stirring to combine./n
Step 7: Add mozzarella cheese, Parmesan cheese, red pepper flakes, and dried parsley. Stir until the sauce is smooth and creamy./n
Step 8: Combine the cooked pasta and chicken with the sauce, mixing until well coated./n
Step 9: Transfer everything to a baking dish and top with additional mozzarella cheese./n
Step 10: Bake for 15–20 minutes until bubbly and lightly golden on top./n
Step 11: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. Add a splash of milk or cream when reheating to keep the sauce creamy and prevent it from drying out.
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