Instructions
Step 1: Cook the penne pasta according to package directions, then drain and set aside.
Step 2: Heat butter in a large skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Step 3: Pour in the heavy cream and bring to a gentle simmer.
Step 4: Add the cheddar and mozzarella mix to the cream, stirring constantly until fully melted and smooth.
Step 5: Stir in the cooked pasta, grilled chicken pieces, and Italian herbs, tossing everything together until well coated.
Step 6: Season with salt and black pepper to taste, then plate and serve immediately while hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce will thicken as it cools, which is completely normal.
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to loosen the sauce back to its silky texture. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through.
For best results, reheat slowly to prevent the cheese from becoming grainy or the pasta from drying out.
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