Crac Chicken Penne
A creamy, speedy weeknight dinner featuring tender chicken and al dente penne, tossed in a buttery cream sauce with Parmesan and parsley.
Ingredients
For the Chicken
- 2 pieces chicken breast (boneless, skinless)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano (or 1 tbsp chopped fresh)
- 1 tsp dried basil (or 1 tbsp chopped fresh)
For the Pasta
- 12 oz penne pasta (or any preferred pasta shape)
For the Sauce
- 2 tblsp olive oil (or preferred cooking oil)
- 2 tblsp butter (unsalted preferred)
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- 1/2 cup Parmesan cheese, freshly grated (fresh is best)
- 2 tblsp fresh parsley, chopped (for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add penne and cook until al dente (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
- While the pasta cooks, pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, oregano, and basil.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.
Cooking
- Reduce heat to medium. Add butter to the same skillet. If using fresh garlic, add minced cloves and sauté 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Scrape up browned bits from the pan.
- Whisk in grated Parmesan until melted. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Add drained penne and sliced chicken to the skillet. Toss to coat evenly and warm through for 1–2 minutes. Taste and adjust salt and pepper.
- Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Store in an airtight container for up to 3–4 days. For lighter sauce, use half-and-half and thicken slightly with cornstarch. Can freeze but may separate. Reheat gently and add liquid if needed.