Creamy Garlic Chicken & Penne

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4-6 servings

• Difficulty: Easy

---

Ingredients

For the Chicken & Pasta

• 2 large boneless, skinless chicken breasts (about 1.5 lbs)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• 2 tablespoons olive oil, divided

• 12 ounces dry penne pasta (or other short pasta like rigatoni)

For the Creamy Garlic Sauce

• 4 tablespoons unsalted butter

• 8 cloves garlic, finely minced (about 2 tablespoons)

• 1 shallot, finely diced (optional, but adds depth)

• 1 cup low-sodium chicken broth

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon red pepper flakes (optional, for heat)

• ½ cup reserved pasta water

• 2 tablespoons fresh parsley, chopped (for garnish)

• Salt and pepper, to taste

---

Instructions

1. Prep the Chicken

Pat the chicken breasts dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Rub the spice mixture evenly over both sides of the chicken breasts.

2. Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse the pasta; the starch on its surface will help the sauce adhere.

3. Sear the Chicken

While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). The exact time will depend on the thickness of your chicken. Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. Do not wipe out the skillet—those browned bits are packed with flavor.

4. Build the Sauce

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the 4 tablespoons of butter to the skillet. Once the butter has melted, add the minced garlic and shallot (if using). Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.

5. Create the Creamy Base

Lower the heat to medium-low. Slowly pour in the heavy cream, stirring to combine. Let the sauce gently simmer for 2-3 minutes until it begins to thicken. Sprinkle in the red pepper flakes if you like a little heat.

Gradually add the grated Parmesan cheese, a handful at a time, whisking constantly until it is fully melted and the sauce is smooth. Season with a pinch of salt and pepper.

6. Bring It All Together

Slice the rested chicken breasts into strips or bite-sized pieces. Add the drained penne pasta and the sliced chicken to the skillet with the sauce. Pour in about ¼ cup of the reserved pasta water and toss everything together. Continue adding more pasta water, a little at a time, until the sauce reaches a silky, glossy consistency that coats the pasta and chicken. The pasta water is the key to a luxurious sauce that isn’t too thick or heavy.

7. Finish and Serve

Remove the skillet from the heat. Garnish with fresh chopped parsley and an extra crack of black pepper. Serve immediately in warm bowls.

---

Intensities of the Recipe

To help you gauge the flow of cooking, here’s a breakdown of the recipe’s intensities:

• Preparation (15 mins): LOW INTENSITY. This phase involves simple tasks like mincing garlic, grating cheese, and seasoning the chicken. It’s a calm, mindful start.

• Multi-Tasking (10 mins): HIGH INTENSITY. This is the peak of the action. You’ll be managing the pasta boiling while simultaneously searing the chicken. Keep a close eye on both to prevent the pasta from overcooking or the chicken from burning.

• Sauce Construction (10 mins): MEDIUM INTENSITY. The pace slows down as you focus on the sauce. You’ll be stirring frequently, adding ingredients in sequence, and ensuring the garlic doesn’t burn. This is a focused, but manageable, phase.

• Assembly & Finishing (5 mins): LOW INTENSITY. The final stretch is a relaxing combination of tossing everything together, adjusting the sauce with pasta water, and garnishing. A great time to set the table.

---

Nutrition Information

Nutritional information is an estimate per serving, based on 6 servings.

---

Chef’s Tips & Variations

• Make it Lighter: Substitute half-and-half for the heavy cream and use reduced-fat cream cheese (4 oz) to add creaminess without the full fat content.

• Add Vegetables: Sauté a cup of sun-dried tomatoes, mushrooms, or spinach after cooking the garlic. If using spinach, add it at the very end and stir until wilted.

• Protein Swaps: This sauce is fantastic with shrimp (sear for 1-2 minutes per side) or with Italian sausage (remove from casing and brown before building the sauce).

• Cheese Matters: For the smoothest sauce, grate your own Parmesan cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.