Easy Homemade Creamy Parmesan Herb Chicken Penne

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

For the Pasta:

• 8 oz penne pasta
• Salt (for boiling water)

For the Creamy Parmesan Herb Sauce:

• 2 tablespoons butter
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1½ cups whole milk (or half-and-half)
• ½ cup heavy cream (optional for extra richness)
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• Salt and pepper to taste

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Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add penne and cook according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.

2. Cook the Chicken

1. Pat chicken dry and season both sides with garlic powder, onion powder, thyme, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Cook chicken for 5–6 minutes per side, or until golden brown and cooked through.
4. Remove from pan, let rest for a few minutes, then slice thinly.

3. Make the Creamy Parmesan Herb Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in flour to form a roux and cook for 1 minute.
4. Gradually whisk in milk and cream, stirring constantly until smooth.
5. Let it simmer for 3–4 minutes until it starts to thicken.
6. Add Parmesan cheese, basil, parsley, thyme, salt, and pepper. Stir until cheese is melted and sauce is smooth.
7. If sauce is too thick, add a splash of pasta water.

4. Combine and Serve

1. Add cooked penne and sliced chicken into the sauce. Toss to coat evenly.
2. Cook for 1–2 minutes more until heated through.
3. Garnish with extra Parmesan and herbs, if desired.

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Serving Suggestions

• Serve with garlic bread or a fresh green salad.
• Sprinkle red pepper flakes for a little heat.
• Can be stored in the fridge for up to 3 days and reheated gently on the stove.

Let me know if you’d like a one-pot version or a vegetarian alternative.