Name: Garlic Herb Chicken Penne in Cheesy Cream Sauce
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces — the hearty protein base of the dish; 1 tsp smoked paprika — adds warmth and a subtle smoky depth; 1 tsp garlic powder — reinforces the savory, garlicky flavor of the chicken; 1 tsp onion powder — adds aromatic depth to the seasoning; Salt and black pepper, to taste — essential for properly seasoning the chicken; 1 tbsp olive oil — used to help sear the chicken; 7 cloves garlic, minced — added toward the end of searing for bold, aromatic flavor; 1 lb penne pasta — its ridges and tubular shape are ideal for holding onto the rich, creamy sauce; Salt for pasta water — essential for properly seasoning the pasta itself as it cooks; 1 cup chicken broth — adds savory depth and helps build the base of the sauce; 2½ cups heavy cream — creates the rich, velvety texture the sauce is known for; 6 oz cream cheese, softened and cubed — adds tanginess and an extra-silky, thick texture to the sauce; 1½ cups grated Parmesan — adds salty, nutty, umami-rich depth and helps naturally thicken the sauce; 7 cloves garlic, minced — a second generous addition of garlic that intensifies the sauce’s aromatic depth; 1 tsp Italian seasoning — adds herby, aromatic complexity; 2 cups shredded mozzarella — melts into a golden, bubbly topping for a casserole-like finish; Chopped parsley, optional — adds a pop of color and freshness to the finished dish

Ingredients

Scale

For the Chicken

2 lbs boneless, skinless chicken breasts, cut into bite-size pieces — the hearty protein base of the dish
1 tsp smoked paprika — adds warmth and a subtle smoky depth
1 tsp garlic powder — reinforces the savory, garlicky flavor of the chicken
1 tsp onion powder — adds aromatic depth to the seasoning
Salt and black pepper, to taste — essential for properly seasoning the chicken
1 tbsp olive oil — used to help sear the chicken
7 cloves garlic, minced — added toward the end of searing for bold, aromatic flavor

For the Pasta

1 lb penne pasta — its ridges and tubular shape are ideal for holding onto the rich, creamy sauce
Salt for pasta water — essential for properly seasoning the pasta itself as it cooks

For the Cheesy Cream Sauce

1 cup chicken broth — adds savory depth and helps build the base of the sauce
2½ cups heavy cream — creates the rich, velvety texture the sauce is known for
6 oz cream cheese, softened and cubed — adds tanginess and an extra-silky, thick texture to the sauce
1½ cups grated Parmesan — adds salty, nutty, umami-rich depth and helps naturally thicken the sauce
7 cloves garlic, minced — a second generous addition of garlic that intensifies the sauce’s aromatic depth
1 tsp Italian seasoning — adds herby, aromatic complexity

For the Topping

2 cups shredded mozzarella — melts into a golden, bubbly topping for a casserole-like finish
Chopped parsley, optional — adds a pop of color and freshness to the finished dish

Instructions

Step 1: Cook the Penne

Bring a large pot of well-salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente, usually 9 to 11 minutes. Drain the pasta and set it aside.

Step 2: Preheat the Oven or Broiler

If planning to finish the dish under the broiler, preheat it now. If baking instead, preheat your oven to 400°F (200°C).

Step 3: Season and Sear the Chicken

Pat the chicken pieces dry with paper towels to help them sear properly. In a bowl, toss the chicken with the smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat the olive oil in a large, oven-safe skillet (if you plan to broil or bake directly in it) over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 6 to 8 minutes, stirring occasionally, until golden brown on the outside and cooked through to an internal temperature of 165°F (74°C).

In the final minute of cooking, add the first 7 cloves of minced garlic to the pan and stir constantly, letting it become fragrant without burning. Remove the chicken from the skillet and set it aside on a plate.

Step 4: Build the Sauce Base

In the same skillet, reduce the heat to medium. Pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pan — these bits are packed with flavor from searing the chicken. Let it simmer for 1 to 2 minutes to reduce slightly.

Reduce the heat to medium-low and pour in the heavy cream, stirring well to combine. Add the remaining 7 cloves of minced garlic and the Italian seasoning. Let the mixture come to a gentle simmer, being careful not to let it boil too vigorously, as this can cause the dairy to separate.

Step 5: Melt in the Cream Cheese and Parmesan

Add the softened, cubed cream cheese to the simmering cream, whisking or stirring constantly until it’s fully melted and smooth. Reduce the heat to low and add the grated Parmesan gradually, a bit at a time, stirring continuously until fully melted and incorporated. Taste and adjust the seasoning with additional salt and pepper as needed.

Step 6: Combine the Chicken, Pasta, and Sauce

Return the seared chicken to the skillet, along with any juices that have collected on the plate. Add the drained penne directly into the skillet as well. Using tongs, gently toss everything together until the pasta and chicken are fully coated in the rich, garlicky cream sauce.

Step 7: Add the Cheese Topping

If your skillet is oven-safe, sprinkle the shredded mozzarella evenly over the top directly in the skillet. If not, transfer the mixture to a greased baking dish before topping with the mozzarella.

Step 8: Broil or Bake Until Golden

If broiling, place the skillet or baking dish under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, golden, and bubbling. If baking, place it in the preheated 400°F (200°C) oven for 10 to 12 minutes, until the cheese is fully melted and lightly golden.

Step 9: Rest and Serve

Remove from the oven or broiler and let the dish rest for 3 to 5 minutes before serving. Garnish with fresh chopped parsley, if desired, before bringing it to the table.