Ingredients:

  • 1.5 lb chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ¼ tsp ground nutmeg
  • 1 lb penne pasta
  • 2 cups shredded mozzarella cheese
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne for 2 minutes less than the package directions (Al Dente). Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add cubed chicken, seasoning with salt and pepper. Sear until golden brown on all sides (about 5-7 minutes).
  3. Stir in minced garlic and sauté for 60 seconds until fragrant but not burnt. Remove chicken from the pan and set aside.
  4. In the same skillet, lower heat to medium and pour in the heavy cream. Whisk in the Italian seasoning and nutmeg, simmering for 3-5 minutes until the sauce begins to thicken slightly.
  5. Stir in the Parmesan cheese until completely melted and smooth.
  6. Fold the seared chicken back into the sauce, coating every piece.
  7. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  8. Combine the undercooked penne with the creamy chicken mixture in the dish, stirring to ensure the pasta is evenly coated.
  9. Layer the shredded mozzarella cheese over the pasta, followed by a topping of panko breadcrumbs mixed with melted butter.
  10. Bake for 25 minutes or until the cheese is bubbly and the top is a deep golden brown.