Description
A creamy pasta dish packed with flavors, combining tender chicken with al dente penne in a luscious garlic sauce.
Ingredients
Scale
- 1.5 lbs. chicken breast, raw
- 10 oz. penne pasta, uncooked
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 head roasted garlic
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 1/3 cup fat-free half and half
- 1/4 cup Parmesan cheese, shredded
- 1/4 tsp. nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Wrap a head of garlic in foil and roast it at 400°F for about 30-35 minutes, until soft. Let it cool and then squeeze the roasted garlic out of the skins.
- Season the chicken breasts with garlic powder, salt, and pepper. Cook in a skillet over medium heat until browned and cooked through, about 6-7 minutes on each side. Remove and slice.
- In a large pot of salted boiling water, cook the penne until al dente. Drain and set aside.
- In the same skillet, melt the butter, stir in the flour, and cook for 1-2 minutes. Gradually whisk in the fat-free half and half until it thickens. Add the roasted garlic and Parmesan, stirring until melted. Season with additional salt and pepper to taste.
- Toss the cooked pasta and sliced chicken into the sauce, stirring gently to coat everything.
- Serve immediately, sprinkling extra Parmesan on top if desired.
Notes
For perfect pasta, always cook al dente to prevent mushiness. Leftovers can be refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg