Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 12 oz penne pasta
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat. Add the seasoned chicken cubes in a single layer. Cook without moving them for 2-3 minutes until a mahogany-colored crust forms, then flip and cook for another 2 minutes. Once golden and cooked through, remove chicken to a plate.
  2. In the same pan, melt the butter. Stir in the minced garlic and cook for 30-60 seconds until fragrant, but not brown.
  3. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the flavor bits. Stir in the dry penne.
  4. Bring to a gentle simmer, then cover with a lid. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is just under al dente and the liquid has reduced by half.
  5. Turn the heat to low. Stir in the grated Parmesan cheese and nutmeg. Stir constantly for 1 minute until the sauce becomes glossy and velvety.
  6. Fold the seared chicken back into the pan. Garnish with fresh parsley.