Instructions
Step 1 Season the chicken breasts with salt, pepper, paprika, and Italian seasoning. /nStep 2 Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove and let rest before slicing. /nStep 3 Cook penne pasta according to package instructions until al dente. Drain and set aside. /nStep 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. /nStep 5 Add chicken broth and heavy cream, stirring to combine, and let simmer for 3–4 minutes. /nStep 6 Stir in Parmesan and mozzarella cheese until the sauce is smooth and creamy. /nStep 7 Add cooked penne and cherry tomatoes, tossing until fully coated in the sauce. /nStep 8 Slice the chicken and place over the pasta. /nStep 9 Garnish with fresh parsley and extra Parmesan before serving warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
Avoid overheating to prevent the sauce from separating.
For best flavor and texture, enjoy fresh.
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