Instructions
step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside./nstep 2 Heat olive oil in a large skillet over medium-high heat./nstep 3 Add the chicken pieces and season with salt, pepper, oregano, parsley, and thyme./nstep 4 Cook the chicken until golden brown and fully cooked through, about 6–8 minutes./nstep 5 Add minced garlic, lemon zest, and lemon juice to the chicken, stirring to coat evenly, then remove from heat./nstep 6 In a separate pan, melt butter over medium heat and sauté garlic until fragrant./nstep 7 Pour in heavy cream and milk, stirring constantly until warmed through./nstep 8 Add provolone and Parmesan cheese, stirring until fully melted and smooth./nstep 9 Season the sauce with salt and black pepper, then add cooked penne and toss to coat./nstep 10 Serve the creamy penne topped with lemon herb garlic chicken and garnish with fresh parsley.
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 with a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
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