Instructions:
Step 1: Season chicken with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium heat. Sear chicken until golden brown and cooked through, then remove and set aside.
Step 2: In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
Step 3: Pour in chicken broth and heavy cream. Bring to a simmer, then stir in uncooked penne pasta.
Step 4: Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
Step 5: Stir in Parmesan cheese until melted and smooth. Return the chicken to the skillet and top with mozzarella cheese.
Step 6: Cover and cook for 2–3 minutes, or broil briefly to melt and brown the cheese.
Step 7: Garnish with chopped parsley and serve hot.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of cream or milk to loosen the sauce.
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