Ingredients
- Penne pasta: 1 pound
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch pieces
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup
- Grated Parmesan cheese: 1/2 cup, plus more for serving
- Black pepper: 1 tablespoon, freshly ground
- Chicken broth: 1/4 cup
Instructions
- Step 1: Cook penne pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water. Set aside.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove chicken from skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Step 4: Pour in heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese and black pepper. Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 5: Add the cooked chicken and penne pasta to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Serve immediately, garnished with additional grated Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed.
- Serve with a simple side salad and crusty bread to soak up all that delicious pepper-Parmesan sauce.
- For a bolder pepper flavor, toast the black peppercorns in a dry pan for a minute before grinding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American