Description
A creamy, garlicky, and cheesy one-skillet dish with tender chicken and ridged penne pasta, ready in 30 minutes. Perfect for busy weeknights or satisfying any comfort-food craving.
Ingredients
4 boneless chicken thighs (or breasts), skinless
12 oz penne pasta
5 garlic cloves, minced
3 tbsp olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream or milk
1 cup grated Parmesan cheese
Optional: 1 cup chopped spinach or cherry tomatoes
Instructions
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Sauté garlic 1-2 minutes until fragrant, then add chicken (seasoned with salt, pepper, and Italian seasoning). Cook 6-8 minutes per side until golden and juices run clear.
Add remaining olive oil, then stir in Italian seasoning, salt, and pepper.
Pour in 2.5 cups water or broth, add pasta, and bring to a boil. Reduce heat, cover, and simmer 8-10 minutes until water is absorbed and pasta is tender.
Stir in cream, Parmesan, and optional spinach/tomatoes. Cook 2-3 minutes until sauce thickens. Serve immediately.
Notes
Use chicken thighs for richer flavor and juicier texture.
For a lighter version, substitute milk for half the cream.
Leftovers freeze well for up to 3 months (omit fresh spinach before freezing).
Vegetarian option: Omit chicken, add more veggies, and use nutritional yeast instead of Parmesan.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 2000mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg