Creamy Parmesan Chicken Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and set aside.

Step 2: Season the chicken breasts with Italian seasoning, paprika, salt, and black pepper.

Step 3: Heat olive oil in a large skillet over medium heat.

Step 4: Cook the chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked through. Remove from the skillet and let rest before slicing.

Step 5: In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant.

Step 6: Sprinkle the flour into the skillet and whisk for 1 minute to create a light roux.

Step 7: Slowly pour in the chicken broth and heavy cream, whisking continuously until smooth.

Step 8: Stir in the Parmesan cheese and mozzarella cheese until melted and creamy.

Step 9: Add the cooked penne pasta to the sauce and toss until evenly coated.

Step 10: Slice the cooked chicken breasts and place them on top of the creamy pasta.

Step 11: Garnish with fresh parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.

Freeze without the pasta for best texture, as creamy sauces can thicken after freezing.

Avoid overheating the chicken to keep it tender and juicy.