Instructions
Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and slice.
Step 2: Cook penne pasta according to package directions. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 4: Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer for 3-4 minutes until slightly thickened.
Step 5: Add cooked pasta to the sauce and toss to coat evenly. Top with sliced chicken.
Step 6: Garnish with chopped parsley and extra Parmesan. Serve warm and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate when thawed.
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