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Pasta alla Panna con Pollo Recipe

Italian · Main course · 30 min total

A creamy Italian pasta dish with tender chicken, enriched with a velvety cream sauce and Parmesan cheese. This recipe is quick and perfect for a comforting weeknight dinner.

Ingredients

• 300g (10.5 oz) penne or other short pasta
• 2 boneless, skinless chicken breasts (about 400g/14 oz), cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 200ml (3/4 cup) heavy cream
• 50g (1/2 cup) grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick.
6. Serve immediately, garnished with fresh parsley if desired.

Tips

• For extra flavor, add a pinch of nutmeg to the cream sauce.
• Use freshly grated Parmesan for the best melting and taste.
• If you prefer a lighter sauce, substitute half the cream with milk.

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