Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente, about 9-11 minutes. Be sure to stir occasionally to prevent sticking. Drain the pasta and set it aside, but don’t forget to save a bit of pasta water—this can help adjust the sauce later if needed!

While the pasta is cooking, grab your chicken breasts. Season them generously with salt, pepper, and any of your favorite spices—garlic powder, paprika, or a sprinkle of Italian seasoning all work great.

In a large skillet, heat some olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and fully cooked through (the internal temperature should reach 165°F). Once done, transfer the chicken to a plate and let it rest for a few minutes before slicing it into thin strips.

In the same skillet, add a little more olive oil if needed. Then, sauté minced garlic until fragrant (about 1 minute). This is the perfect time to add in some finely chopped onions or bell peppers if you’re feeling adventurous!

Next, pour in some heavy cream or half-and-half to create a creamy base. Stir in grated Parmesan cheese, and season with a pinch of salt and pepper. For an extra depth of flavor, a dash of lemon zest or a squeeze of fresh lemon juice can elevate the sauce beautifully. Allow the sauce to simmer for about 5-7 minutes, thickening up as it cooks.

Once your sauce is rich and creamy, add the cooked penne pasta to the skillet. Toss the pasta in the sauce, ensuring it’s fully coated. Now, gently add the sliced chicken on top and mix everything together. If the sauce feels too thick, don’t hesitate to add a little reserved pasta water to reach the perfect creamy consistency.

Serve your chicken penne pasta hot, topped with extra Parmesan cheese and a sprinkle of fresh herbs like basil or parsley. For those who love a bit of heat, a few red pepper flakes will give the dish an extra kick.

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