Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups heavy cream
- 12 ounces penne pasta
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- A pinch of cinnamon (optional, but it adds a lovely warmth)
Feel free to swap the chicken for turkey if you fancy, and if you’re in the mood for a bit of heat, a dash of chili flakes would do the trick. For a lighter version, you can use half-and-half instead of heavy cream.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic, Italian herbs, salt, and pepper. Cook for another minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine all the flavors.
- Add the penne pasta, making sure it’s submerged in the liquid. Bring to a gentle boil, then reduce the heat to a simmer.
- Simmer uncovered, stirring occasionally, until the pasta is cooked to al dente, about 12-15 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy and thickened.
- Sprinkle with fresh parsley and, if you’re feeling nostalgic like I often do, a pinch of cinnamon for a hint of warmth.
- Serve hot, with a side of crusty bread to mop up every last bit of that luscious sauce.
Remember, the key to this dish is patience. Letting the pasta slowly absorb the creamy broth is what makes this dish a true standout.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International