Instructions
step 1 Cook penne pasta according to package directions until al dente. Drain and set aside.
step 2 While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, paprika, salt, and pepper, then add to the skillet. Cook for 5-6 minutes, or until browned and cooked through. Remove and set aside.
step 3 In the same skillet, add broccoli and red bell pepper. Sauté for 4-5 minutes until tender-crisp. Remove from skillet and set aside.
step 4 Reduce heat to medium-low. Melt butter in the skillet, then stir in minced garlic and cook for 30 seconds until fragrant.
step 5 Sprinkle in flour and whisk for 1 minute to create a roux. Slowly whisk in heavy cream and chicken broth, stirring constantly until smooth and slightly thickened.
step 6 Stir in Parmesan cheese, salt, and pepper. Simmer until the sauce reaches a creamy consistency.
step 7 Add cooked chicken, vegetables, and drained pasta back into the skillet. Toss everything together to coat evenly with the sauce.
step 8 Serve hot, optionally garnished with extra Parmesan or fresh herbs.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. Pasta can also be microwaved in short intervals, stirring between each round for even heating.
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