Ingredients
Scale
Gathering your ingredients before starting is a trick I learned from my mum. It makes the cooking process not only more efficient but more enjoyable, allowing you to savor each moment.
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups marinara sauce
- 2 cups chicken broth
- 1/2 cup heavy cream
- 12 ounces penne pasta
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
If you’re out of heavy cream, a splash of milk with a bit of butter works wonders. And for those who prefer a bit of kick, a pinch of red pepper flakes can add just the right amount of heat.
Instructions
Cooking is a journey, and like any good journey, it’s best enjoyed with a sprinkle of patience and a dash of enthusiasm.
- Heat the olive oil in a large pot over medium heat. Add the diced chicken, seasoning it with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned on all sides, about 5-6 minutes.
- Pour in the marinara sauce, chicken broth, and heavy cream. Stir to combine, bringing the mixture to a gentle simmer.
- Add the penne pasta to the pot, ensuring it’s covered by the liquid. Cover the pot and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, remove the pot from the heat. Stir in the parmesan and mozzarella cheeses until melted and gooey.
- Garnish with fresh basil leaves before serving. This step may seem small, but it’s like adding the final brushstroke to a painting — it ties everything together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International