Chicken Creamy Penny Pasta

A comforting dish featuring tender chicken pieces tossed with penny pasta in a luscious creamy sauce, enriched with garlic and Parmesan for a rich, satisfying meal.

Steps

1. Cook penny pasta in salted boiling water according to package instructions until al dente. Drain and set aside. 2. Heat olive oil in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. 3. Add minced garlic to the skillet and sauté for 1 minute until fragrant. 4. Pour in chicken broth and bring to a simmer, scraping any browned bits from the pan. 5. Reduce heat and stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3-4 minutes. 6. Add cooked penny pasta to the sauce and toss to coat evenly. 7. Adjust seasoning with salt and pepper as needed. 8. Garnish with fresh parsley and serve warm.

75g penny pasta 120g boneless chicken breast, diced 1 garlic clove, minced 100ml heavy cream 30ml chicken broth 20g grated Parmesan cheese 1 tbsp olive oil Salt and pepper to taste Fresh parsley for garnish