Instructions
Step 1: Cook the penne pasta according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
/n
Step 2: Season the chicken with paprika, Italian seasoning, salt, and black pepper.
/n
Step 3: Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook for 5–7 minutes per side until golden and fully cooked.
/n
Step 4: Add minced garlic and cook for 1–2 minutes until fragrant. Remove chicken from heat, rest, then slice into bite-sized pieces.
/n
Step 5: In the same pan, melt butter and sauté garlic for the sauce until fragrant.
/n
Step 6: Pour in heavy cream and bring to a gentle simmer.
/n
Step 7: Stir in Parmesan, mozzarella, and cheddar cheeses until melted and smooth.
/n
Step 8: Season with salt, black pepper, and Italian seasoning. Add pasta water as needed to adjust consistency.
/n
Step 9: Add cooked penne to the sauce and toss until fully coated.
/n
Step 10: Top with sliced garlic butter chicken and garnish with parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to keep the sauce smooth. This dish can be frozen for up to 1 month, though the sauce texture may slightly change upon reheating.
Continue on the next page