Instructions
step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside./nstep 2 Season the chicken with paprika, garlic powder, salt, pepper, and Italian seasoning./nstep 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked, then remove and set aside./nstep 4 In the same pan, melt butter and sauté garlic until fragrant./nstep 5 Pour in heavy cream and milk, stirring until warmed through./nstep 6 Add mozzarella, provolone, cheddar, and Parmesan cheese, stirring until melted and smooth./nstep 7 Season the sauce with salt and pepper./nstep 8 Add cooked penne and toss to coat evenly in the sauce./nstep 9 Return the chicken to the pan or serve on top of the pasta./nstep 10 Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth and creamy. Avoid overheating to prevent the cheese from separating.
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