Ingredients

2 boneless, skinless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon dried basil

2 tablespoons olive oil

12 ounces penne pasta

2 tablespoons unsalted butter

1 cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tablespoons 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 together salt, black pepper, garlic powder, onion powder, paprika, oregano, and basil to create the seasoning blend.

Step 3: Rub the spice mixture evenly onto both sides of the chicken breasts.

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 the internal temperature reaches 165°F (74°C).

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 before slicing it into strips to retain juiciness.

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

Step 9: Toss the cooked penne pasta in the creamy sauce until well coated.

Step 10: Serve the pasta with sliced chicken on top. Garnish with extra parsley and Parmesan if desired.

Tips & Variations

Use fresh garlic instead of garlic powder for a bolder flavor.

Swap chicken for shrimp to enjoy a seafood variation.

Add sautéed seasonal vegetables like spinach or bell peppers for added color and nutrients.

Use gluten-free pasta if you need a gluten-free option.

For a spicier dish, add chopped jalapeños or hot sauce to the seasoning blend.

Mix in cream cheese or mascarpone for an extra creamy sauce.

Try fresh herbs like thyme or chives along with parsley for a fragrant finish.

Replace Parmesan with Pecorino Romano or mix cheeses for varied flavor.

Try a Cajun spice blend for a smoky, spicy twist on the chicken seasoning.

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 up to 2-3 months, and label with the date. To reheat, thaw overnight in the fridge and warm gently on the stove over low heat, adding a splash of cream or broth if needed to loosen the sauce. Avoid leaving cooked pasta at room temperature for more than 2 hours to ensure food safety.

FAQs

Can I use other pasta shapes instead of penne?

Absolutely! Feel free to use any pasta shape you prefer, such as rigatoni, fusilli, or farfalle. The creamy sauce will coat them all beautifully.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, make sure the juices run clear and the meat is no longer pink inside.