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./nStep 2: Season the chicken breasts with salt, pepper, smoked paprika, and Italian seasoning on both sides./nStep 3: Heat olive oil in a large skillet over medium heat and cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove from skillet and let rest before slicing./nStep 4: In the same skillet, melt butter and sauté the minced garlic until fragrant, about 1 minute./nStep 5: Pour in the chicken broth and heavy cream, stirring well. Let it simmer for 3–4 minutes until slightly thickened./nStep 6: Gradually add provolone, mozzarella, and Parmesan cheese, stirring continuously until the sauce is smooth and creamy./nStep 7: Stir in garlic powder and red pepper flakes, adjusting seasoning as needed./nStep 8: Add the cooked penne to the sauce and toss until evenly coated./nStep 9: Plate the creamy penne and top with sliced garlic butter chicken./nStep 10: Garnish with chopped 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 chicken broth to maintain the creamy texture. Avoid overheating to prevent the cheese sauce from separating.
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