Instructions
Step 1: Cook the penne pasta according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
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Step 2: Season the chicken pieces with Italian seasoning, paprika, salt, and black pepper.
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Step 3: Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook until golden brown and fully cooked.
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Step 4: Add minced garlic and cook for 1–2 minutes until fragrant, then sprinkle with Parmesan cheese and toss to coat. Remove from heat.
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Step 5: In the same pan, melt butter for the sauce and sauté garlic until fragrant.
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Step 6: Pour in heavy cream and bring to a gentle simmer.
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Step 7: Stir in Parmesan cheese, salt, black pepper, and Italian seasoning until smooth and creamy.
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Step 8: Add cooked penne and toss to coat, adding pasta water as needed to loosen the sauce.
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Step 9: Serve the garlic parmesan chicken over or alongside the Alfredo penne.
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Step 10: Garnish with parsley and extra Parmesan 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 in the microwave, adding a splash of milk or cream to keep the sauce smooth. This dish is best enjoyed fresh but can be frozen for up to 1 month, though the sauce texture may slightly change upon reheating.
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