Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
Step 2: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.
Step 3: Add the chicken pieces and toss until evenly coated.
Step 4: Heat a large skillet or grill pan over medium-high heat.
Step 5: Cook the chicken pieces for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Transfer the chicken to a plate and keep warm.
Step 7: In the same skillet, melt the butter over medium heat.
Step 8: Add the minced garlic and cook for 30 seconds until fragrant.
Step 9: Whisk in the flour and cook for 1 minute, stirring constantly.
Step 10: Gradually pour in the milk and heavy cream, whisking continuously until smooth.
Step 11: Simmer for 2–3 minutes until the sauce begins to thicken.
Step 12: Stir in the cheddar cheese, mozzarella cheese, Parmesan cheese, onion powder, salt, black pepper, and Italian seasoning.
Step 13: Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Step 14: Add the cooked penne pasta and toss until evenly coated in the cheese sauce.
Step 15: Transfer the creamy pasta to a serving platter or plates.
Step 16: Top with the grilled chicken bites.
Step 17: Garnish with chopped fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken and pasta in airtight containers in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk to restore the creamy consistency.
Avoid overheating the sauce, as the cheese may separate.
For best quality, consume within 3–4 days.
Freezing is not recommended, as cream-based cheese sauces can change texture after thawing.
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