Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Pinch of red pepper flakes (optional, for a kick)
- 3 cups chicken broth
- 12 ounces penne pasta (or other medium-sized pasta)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh lemon juice
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken cubes generously with salt and pepper. Add chicken to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet, scraping up any browned bits from the bottom. Once melted, add minced garlic, smoked paprika, chili powder, dried oregano, dried thyme, and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer. Add the uncooked pasta, stirring to ensure it's fully submerged. Cover the skillet and reduce heat to medium-low. Cook for 12-15 minutes, or according to pasta package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream, grated Parmesan cheese, fresh parsley, fresh chives, and lemon juice. Return the cooked chicken to the skillet. Stir gently until the sauce is creamy and everything is well combined and heated through.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra fresh herbs or Parmesan if desired.
Notes
For an extra veggie boost, stir in a handful of fresh spinach during the last 2 minutes of cooking the pasta. You can also swap chicken breasts for chicken thighs. If the sauce becomes too thick, add a splash more chicken broth or heavy cream until desired consistency is reached. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 7g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg