Instructions
step 1 Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, paprika, and Italian seasoning, then cook until golden and fully cooked. Remove and set aside. /n
step 3 In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for about 1 minute until fragrant. /n
step 4 Pour in heavy cream and stir, scraping up any browned bits from the pan. /n
step 5 Add Parmesan and mozzarella cheese, stirring until the sauce is smooth and creamy. /n
step 6 Add red pepper flakes if desired and mix well. /n
step 7 Return the cooked chicken to the skillet and coat it in the sauce. /n
step 8 Add the cooked penne and toss until evenly coated. /n
step 9 Simmer for 2–3 minutes until heated through and slightly thickened. /n
step 10 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 in the microwave, adding 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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