Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 ounces penne pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 cup cooked bacon, crumbled
- 1/4 cup cream cheese, softened
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
For those looking to make substitutions, you can use turkey bacon for a lighter option, or swap the heavy cream for half-and-half to reduce calories. Whole wheat pasta can also be used for a healthier twist.
Instructions
- In a large pot, bring water to a boil and add a pinch of salt. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and cream cheese, whisking until smooth.
- Reduce the heat to low and add the cheddar and Parmesan cheeses. Stir continuously until the cheeses have melted and the sauce is creamy.
- Return the chicken to the skillet and add the cooked penne. Stir to coat the pasta and chicken in the creamy sauce.
- Sprinkle the crumbled bacon and chopped parsley over the top, and if desired, add a pinch of red pepper flakes for some heat.
- Let everything simmer for an additional 2-3 minutes to ensure all the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International