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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
1-1/2 pounds chicken breast, cut into bite-sized pieces
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
4 cloves garlic, minced
4 cups low sodium chicken broth
2 cups heavy cream
1 pound penne pasta
4 cups parmesan cheese freshly shredded
1 tablespoon fresh chopped parsley, for garnish, optional
Season chicken with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken and set aside.
Add garlic and cook for 30 seconds or until fragrant. Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta. Once mixture start to bubble, cover and reduce to a simmer.
Simmer for 15-20 minutes or until pasta is al dente. Add the chicken back in and mix with the pasta. Remove from heat and stir in shredded parmesan cheese. Season with additional salt and pepper as needed. Garnish with fresh parsley and serve.
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