Ingredients:

  • 12 oz (340 g) penne pasta
  • Salt (for boiling water)
  • 2 tablespoons (30 ml) olive oil
  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon (5 g) dried Italian seasoning
  • 1/2 teaspoon (2 g) black pepper
  • 1/4 teaspoon (1 g) red pepper flakes (optional, for heat)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced chicken; season with salt and pepper. Sauté until golden brown and cooked through (about 5-7 minutes).
  3. Add minced garlic to the skillet; cook for 1 minute until fragrant. Pour in chicken broth; simmer for 2-3 minutes.
  4. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes (if using); simmer for another 3-5 minutes, until sauce thickens.
  5. Add cooked pasta to the sauce; toss to coat. Taste and adjust seasoning if necessary.
  6. Garnish with fresh parsley before serving.