Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook penne pasta according to package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
- While pasta cooks, pat chicken pieces dry with a paper towel. Season with Italian seasoning, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from pan and set aside on a plate.
- Reduce heat to medium. Add 2 tablespoons butter to the same pan. Once melted, add 4 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't burn.
- Add 1 can crushed tomatoes, ½ cup chicken broth, and ¼ teaspoon red pepper flakes (if using.) Stir to combine and let the sauce simmer for 5 minutes.
- Reduce heat to low. Stir in ¾ cup heavy cream. Taste the sauce and adjust salt and pepper as needed.
- Add the cooked penne to the skillet and toss until thoroughly coated in the sauce. Add chicken back in and stir gently to combine. If sauce is too thick, add reserved pasta water a splash at a time until you reach your desired consistency.
- Sprinkle 1½ cups shredded mozzarella evenly over the top of the pasta. Place the skillet under the broiler on high for 2-3 minutes, until cheese is melted and bubbly. Watch it closely!
- Remove from oven, garnish with fresh basil or parsley, and serve immediately.
Nutrition
Notes
Make it ahead: The chicken and tomato cream sauce can be made up to 2 days in advance and stored separately in the refrigerator. Cook fresh pasta when ready to serve, combine, and top with mozzarella before broiling.
Lighten it up: Substitute half-and-half for the heavy cream and use part-skim mozzarella to reduce the fat content while still keeping this dish wonderfully creamy and satisfying for the whole family.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce, or reheat in the microwave covered to retain moisture.