Ingredients
Scale
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup whole milk
- 1¾ cups shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- Italian seasoning, salt, and pepper to taste
Instructions
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- Season the chicken pieces with salt, pepper, Italian seasoning, and garlic powder.
- In a skillet over medium-high heat, heat olive oil and 2 tbsp of butter. Sear the chicken until golden brown and cooked through; remove from skillet.
- Reduce heat to medium, add remaining butter and minced garlic to the skillet. Sauté briefly before adding heavy cream and milk. Simmer until thickened.
- Stir in mozzarella and Parmesan cheeses until melted and smooth. Adjust seasoning as needed.
- Combine cooked penne with the sauce until well-coated.
- Serve hot, garnished with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 670
- Sugar: 4g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg