A rich and comforting pasta dish featuring tender chicken and a creamy garlic sauce, perfect for any occasion.

Scale

300 grams penne pasta

2 tablespoons olive oil

2 large chicken breasts (about 500 grams), cut into pieces

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

3 tablespoons butter

5 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups (480 ml) milk

½ cup (120 ml) heavy cream

¾ cup (75 grams) Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Italian seasoning

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Cook penne pasta in salted boiling water until al dente, then drain.

Season and cook chicken in olive oil until fully done, then set aside.

Melt butter and sauté garlic until fragrant.

Add flour and whisk, then gradually pour in milk and cream.

Stir in Parmesan and seasonings until smooth.

Combine pasta and chicken with sauce, mixing well.

Serve hot with garnish if desired.

Use fresh Parmesan for best texture and flavor.

Add pasta water to adjust sauce consistency.

Store leftovers in the refrigerator and reheat gently.