Ingredients:

  • 8 oz (225 g) penne pasta
  • Salt (for pasta water)
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth (low-sodium preferred)
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (such as basil, oregano, or thyme)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
  3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the chicken. Stir in the heavy cream, Parmesan cheese, and Italian herbs.
  4. Return the cooked chicken to the skillet and stir to coat. Add the cooked pasta and toss to combine, adding reserved pasta water if needed to reach desired consistency. Adjust seasoning with salt and pepper as needed.
  5. Garnish with chopped parsley and serve hot.