Ingredients

2 boneless, skinless chicken breasts

Salt, to taste

Black pepper, to taste

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp dried basil

2 tbsp olive oil

12 oz penne pasta

3 tbsp unsalted butter

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.

Step 2: In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil to create the spice blend.

Step 3: Rub the spice mixture evenly onto both sides of the chicken breasts for a flavorful coating.

Step 4: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.

Step 5: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F.

Step 6: While the chicken bakes, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 7: Let the chicken rest for a few minutes after baking, then slice it into strips to keep it juicy.

Step 8: In the same skillet, melt butter over low heat. Stir in heavy cream, Parmesan cheese, and chopped parsley until the sauce thickens.

Step 9: Toss the cooked penne pasta in the creamy sauce, ensuring each piece is well coated.

Step 10: Serve the pasta topped with sliced chicken. Optionally, garnish with extra parsley and Parmesan cheese.

Tips & Variations

Use fresh garlic instead of garlic powder for a more intense flavor.

Swap chicken for shrimp for a seafood version of the dish.

Add sautéed vegetables like spinach, bell peppers, or zucchini for extra nutrition and color.

Use gluten-free penne pasta if needed to accommodate dietary restrictions.

For a spicier kick, include chopped jalapeños or a splash of hot sauce in the sauce.

Enhance creaminess by adding cream cheese or mascarpone to the sauce.

Try fresh herbs like thyme or chives for additional aroma and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for 2-3 months. When reheating, thaw overnight in the fridge and warm gently on the stove, adding a splash of cream or broth to refresh the sauce. Avoid leaving cooked pasta at room temperature for more than 2 hours to maintain food safety.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and stay juicy, but adjust the cooking time since thighs may take longer to cook through.