test v2

• 12 oz (340 g) penne pasta
• 1 lb (450 g) boneless skinless chicken breast, diced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup reserved pasta cooking water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
2. Pat the diced chicken dry and season with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
5. Pour the heavy cream into the skillet and stir gently. Simmer for 2 to 3 minutes, then gradually add the Parmesan cheese while stirring until the sauce is smooth. Add a splash of reserved pasta water if needed.
6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until evenly coated in the creamy garlic Parmesan sauce.
7. Sprinkle with chopped parsley, extra Parmesan cheese, and optional red pepper flakes. Serve immediately while warm.

Notes

• Use freshly grated Parmesan cheese for the smoothest sauce.
• Avoid boiling the cream sauce over high heat because it may separate.
• Add reserved pasta water gradually to adjust the consistency.
• Substitute chicken thighs for chicken breast if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat gently with a splash of milk or cream to loosen the sauce.