Instructions
step 1 Cook penne pasta according to package instructions until al dente. Drain and set aside. /n
step 2 Season chicken with paprika, salt, pepper, and Italian seasoning. /n
step 3 Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside. /n
step 4 In the same skillet, melt butter and sauté garlic until fragrant. /n
step 5 Add sliced red bell peppers and cook for 2–3 minutes until slightly softened. /n
step 6 Pour in chicken broth and heavy cream, stirring to combine. /n
step 7 Add mozzarella and Parmesan cheese, stirring until melted and the sauce becomes creamy. /n
step 8 Return cooked chicken to the skillet and mix well with the sauce. /n
step 9 Add cooked penne and toss until fully coated in the creamy sauce. /n
step 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 on the stovetop or microwave with a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
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