Garlic Butter Chicken with Creamy Tomato Parmesan Penne

Instructions

Step 1: Cook the penne pasta according to package instructions until al dente, then drain and set aside.
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Step 2: Season the chicken breasts with paprika, Italian seasoning, salt, and black pepper.
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Step 3: Heat olive oil and butter in a skillet over medium heat, then add the chicken and cook for 5–7 minutes per side until golden and fully cooked.
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Step 4: Add minced garlic to the pan and cook for 1 minute until fragrant, then remove the chicken and let it rest before slicing.
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Step 5: In the same pan, melt butter and sauté garlic for the sauce until fragrant.
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Step 6: Pour in heavy cream and tomato sauce, stirring to combine.
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Step 7: Add Parmesan cheese, red pepper flakes (if using), salt, black pepper, and Italian seasoning. Simmer until the sauce thickens.
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Step 8: Add the cooked penne to the sauce and toss until fully coated.
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Step 9: Slice the chicken and place it over the creamy pasta.
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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 cream or milk to loosen the sauce if needed. This dish is best enjoyed fresh, but it can be frozen for up to 1 month; thaw overnight before reheating.