Ingredients:
8 oz penne pasta
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-8 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked penne pasta to the skillet and toss to coat in the sauce.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6 | Calories: Approximately 500 per serving