Instructions
Step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside.
Step 2 Heat olive oil in a large skillet over medium heat and cook the sliced chicken with salt, pepper, and paprika until golden and cooked through.
Step 3 Add the garlic, bell peppers, and onion, and sauté until softened.
Step 4 Pour in the chicken broth and let it simmer for 2–3 minutes.
Step 5 Stir in the heavy cream and bring to a gentle simmer.
Step 6 Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens.
Step 7 Add the cooked pasta to the skillet and toss until fully coated in the sauce.
Step 8 Cook for another 1–2 minutes until everything is heated through.
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 or microwave, adding a splash of milk or broth to loosen the sauce.
This dish is not ideal for freezing due to the cream-based sauce but can be frozen if necessary for up to 1 month.
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