Creamy Chicken Penne

Ingredients

• 12 oz penne pasta
• 2 chicken breasts, diced
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt & black pepper, to taste
• 1 cup baby spinach, optional
• Fresh parsley, for garnish
• Red pepper flakes, optional

Method

1. Cook the penne according to package directions, reserving ½ cup of the pasta water before draining.
2. Season the diced chicken with paprika, Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet and cook the chicken for 5–7 minutes until golden and cooked through; remove and set aside.
4. In the same skillet, sauté the minced garlic for about 30 seconds.
5. Pour in the chicken broth and heavy cream, and simmer gently for 2–3 minutes.
6. Stir in the Parmesan until melted and the sauce is creamy, adding a splash of reserved pasta water if needed.
7. Return the chicken to the skillet along with the cooked penne, and toss to coat in the sauce.
8. Stir in the spinach, if using, and cook until wilted.
9. Garnish with fresh parsley, extra Parmesan, and a pinch of red pepper flakes before serving.