Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb penne pasta
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper. Add chicken in a single layer and cook without stirring for 3–4 minutes until a mahogany-colored crust forms, then flip and cook until opaque throughout. Remove chicken and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet, scraping up the brown bits. Stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  4. Pour in the chicken broth to deglaze and simmer for 2 minutes until reduced by half.
  5. Whisk in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and velvety.
  6. Return cooked chicken and drained penne to the pan. Toss together, adding reserved pasta water one tablespoon at a time until the sauce coats the pasta. Stir in fresh parsley and lemon juice.