Instructions
step 1 Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium-high heat. Add chicken strips, season with salt, pepper, paprika, and Italian seasoning, and cook until golden and cooked through. Remove and set aside.
step 3 In the same skillet, add butter and sauté the onion and garlic until soft and fragrant.
step 4 Add the bell pepper and broccoli and cook for 4–5 minutes until tender-crisp.
step 5 Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 2–3 minutes.
step 6 Stir in Parmesan and mozzarella cheeses until melted and the sauce is creamy.
step 7 Return the cooked chicken and pasta to the skillet. Toss everything together until well coated in the sauce.
step 8 Simmer for another 2 minutes to heat through. Adjust seasoning to taste.
step 9 Serve hot, optionally garnished with more Parmesan or fresh herbs.
Storage and Reheating Tips
Store in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop over low heat, adding a splash of milk or broth to restore creaminess. Ideal for meal prep and make-ahead dinners.
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