Ingredients
Scale
- 2 cups penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup low-fat milk
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 7-8 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Pour in the milk and bring to a gentle simmer. Add the grated parmesan cheese gradually, stirring constantly until the sauce thickens.
- Return the cooked chicken to the skillet and mix well to coat with the sauce. Add the cooked pasta and toss to combine.
- Serve warm garnished with chopped parsley and additional parmesan if desired.
Notes
- You can add steamed broccoli or spinach for extra vegetables.
- Use full-fat parmesan for a richer flavor or reduced-fat for a lighter dish.
- This dish comes together quickly, making it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg