Ingredients:

  • 2 cups (200g) penne pasta
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) black pepper
  • 3 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) shredded cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon (5g) Italian seasoning
  • 1/2 cup (50g) breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (15g) chopped fresh parsley (optional, for garnish)

Instructions:

  1. Boil pasta in salted water until al dente (around 8-10 minutes). Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to hot skillet. Cook until golden brown and cooked through (about 8-10 minutes). Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté until fragrant (about 1 minute). Pour in chicken broth and heavy cream. Bring to a simmer. Stir in cheddar and Parmesan cheeses until melted and smooth. Mix in Italian seasoning and adjust seasoning with salt and pepper as needed.
  4. Fold the cooked pasta and chicken into the cheese sauce until well-coated.
  5. In a mixing bowl, combine breadcrumbs with melted butter. Mix well.
  6. Pour pasta mixture into a greased baking dish and top with breadcrumb mixture. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until bubbly and golden.
  7. Garnish with chopped parsley if desired, and serve hot.