Creamy Southern Penne Chicken (Print Version)
# Ingredients:
01 -
340 g penne pasta
→ Chicken
02 -
2 boneless, skinless chicken breasts
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 tablespoon Cajun seasoning (optional)
→ Sauce & Assembly
07 -
2 tablespoons butter
08 -
4 garlic cloves, minced
09 -
1 cup heavy cream
10 -
75 g Parmesan cheese, grated
11 -
100 g cheddar cheese, shredded
12 -
2–3 fresh jalapeños, thinly sliced
13 -
0.5 teaspoon smoked paprika (optional)
14 -
Fresh parsley, chopped (garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package directions. Drain and reserve.
02 -
Season chicken with salt, pepper, and Cajun seasoning. Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. Sear chicken for 4–5 minutes per side until fully cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
03 -
In the same skillet, add remaining olive oil and butter over medium heat. Sauté minced garlic for 1 minute until fragrant. Add sliced jalapeños and cook for 1 minute.
04 -
Pour in the heavy cream, stirring to deglaze the pan and bring to a gentle simmer. Add grated Parmesan, shredded cheddar, and smoked paprika. Stir continuously until cheese is fully melted and the sauce is smooth.
05 -
Add cooked penne and sliced grilled chicken to the sauce. Gently toss to coat evenly. Simmer for 1–2 minutes until everything is heated through and well combined.
06 -
Transfer to serving plates. Garnish with chopped parsley and extra jalapeño slices as preferred. Serve immediately while hot.
# Notes:
01 -
For a smokier flavor, crumble cooked bacon into the dish before serving.
02 -
Add fresh spinach along with the jalapeños for extra color and nutrients.
03 -
Use red pepper flakes to adjust the heat level if desired.