Creamy Chicken Penne in Cheesy Roasted Tomato Garlic Sauce

Instructions

Step 1: Preheat your oven to 400°F (200°C) and place cherry tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 20 minutes./n
Step 2: Cook penne pasta according to package instructions until al dente, then drain and set aside./n
Step 3: In a skillet over medium heat, cook the chicken pieces with salt, pepper, paprika, and Italian seasoning until golden and fully cooked./n
Step 4: Remove roasted tomatoes and garlic from the oven and blend until smooth to create the sauce base./n
Step 5: In the same skillet, add the blended tomato garlic sauce and stir in heavy cream and cream cheese until smooth./n
Step 6: Add mozzarella and Parmesan cheese, stirring until melted and creamy./n
Step 7: Add the cooked pasta and chicken to the sauce, tossing until everything is well coated./n
Step 8: Let simmer for 2–3 minutes until heated through and slightly thickened./n
Step 9: 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 gently on the stovetop with a splash of cream or milk to loosen the sauce, or microwave in short intervals while stirring. This dish can be frozen for up to 2 months, though the texture of the cream sauce may slightly change upon reheating.