A bold Southern twist on a creamy classic! Tender strips of chicken and penne pasta are tossed in a rich, cheesy garlic-Parmesan sauce with just a hint of smoky spice. This is weeknight comfort food at its flavorful best.
Ingredients:
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast, sliced into strips
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning (optional, for heat)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 tsp dried parsley (or fresh, for garnish)
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook penne according to package directions. Drain and set aside. - Season & Cook the Chicken:
Season chicken with salt, pepper, garlic powder, paprika, and Cajun seasoning (if using).
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes, until golden brown and cooked through. Remove from skillet and set aside. - Make the Sauce:
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream and chicken broth. Let simmer for 3–4 minutes, stirring occasionally, until slightly thickened. - Add the Cheese:
Reduce heat to low. Stir in Parmesan and cheddar cheeses until the sauce is smooth and creamy. - Combine:
Return cooked chicken and penne to the skillet. Toss everything until fully coated in the sauce. - Garnish & Serve:
Sprinkle with dried or fresh parsley. Serve hot and enjoy that Southern comfort!
Quick Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~580 per serving (estimate)
Pro Tips:
- For extra kick, double the Cajun seasoning or add a pinch of crushed red pepper flakes.
- Swap penne for rigatoni, rotini, or bow tie pasta — they all hold the sauce beautifully.
- Leftovers reheat great! Add a splash of milk when reheating to restore creaminess.
