Ingredients

• 4 tablespoons olive oil, divided
• 1½ pounds chicken breast, diced
• 4 cloves garlic, minced
• 1 quart low-sodium chicken broth
• 2 cups heavy cream
• 1 pound penne pasta
• 4 cups freshly shredded Parmesan cheese (use a microplane)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Chicken:
   Cut the chicken breasts into 1-inch pieces. Season with ½ teaspoon kosher salt and a few turns of black pepper.
2. Brown the Chicken:
   Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
   Add the chicken and cook until lightly browned on all sides. (You may need to do this in two batches to avoid overcrowding.)
   The chicken does not need to be fully cooked through at this stage—it will finish cooking as it simmers later.
3. Add Garlic:
   Once the chicken is browned, add the remaining 2 tablespoons of olive oil and the minced garlic.
   Sauté for about 1 minute, until fragrant.
4. Simmer the Pasta:
   Stir in the chicken broth, heavy cream, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the uncooked penne pasta.
   Bring the mixture to a gentle boil, then cover and reduce the heat to low.
   Simmer for 15–20 minutes, or until the pasta is tender and the chicken is cooked through.
5. Finish the Sauce:
   Remove the pan from heat. Stir in the freshly shredded Parmesan cheese until melted and creamy.
   Taste and season with additional salt and pepper as needed.
6. Serve:
   Garnish with chopped fresh parsley and serve warm.

Notes

• Keep the pan covered while the pasta and chicken simmer to ensure even cooking.
• This updated recipe uses a full pound of pasta. To make the original version, simply halve all ingredients and use 1 pound of chicken—cooking times remain the same.
• The sauce will continue to thicken as it cools and as the pasta releases more starch.
• Use heavy whipping cream for the best creamy texture.

Nutrition