Ingredients:

  • 12 oz penne pasta
  • Salt (for pasta water)
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Optional: Red pepper flakes, to taste

Instructions:

  1. Boil salted water in a large pot.
  2. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  3. While pasta cooks, season chicken breasts with salt, pepper, and oregano.
  4. Heat olive oil in a skillet over medium heat.
  5. Add chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through.
  6. Remove chicken and let rest.
  7. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
  8. Pour in heavy cream and bring to a gentle simmer.
  9. Stir in grated Parmesan and continue to simmer until sauce thickens, about 3-5 minutes.
  10. Slice the cooked chicken.
  11. Add drained pasta and sliced chicken to the skillet with the sauce.
  12. Toss to combine and coat pasta and chicken in the sauce.
  13. Garnish with fresh parsley and red pepper flakes if desired. Serve warm.