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Sunday 11 October 2026 13:35:00 GMT

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Lemon Garlic Butter Chicken Penne with Parmesan Cream Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into pieces 12 ounces dry penne 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon black pepper ½ teaspoon salt, or to taste 1 teaspoon finely grated lemon zest, divided 2 tablespoons fresh lemon juice 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened ¾ cup freshly shredded mozzarella 1 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve about 1 cup of pasta water before draining. 2. Season the chicken with Italian seasoning, black pepper, and salt. Heat the olive oil in a large skillet and cook the chicken until golden-brown with lightly crisp edges and fully cooked inside. 3. Add 1 tablespoon butter, half the garlic, and half the lemon zest. Toss for about 30 seconds so the chicken becomes coated in fragrant lemon garlic butter, then transfer it to a plate. 4. Melt the remaining butter in the skillet and add the remaining garlic. Stir in the heavy cream, milk, and cream cheese and let the sauce cook gently until smooth. 5. Remove from heat and stir in mozzarella, Parmesan, remaining lemon zest, and lemon juice. Toss with the penne until the sauce fills every tube and coats the outside generously. Add pasta water only if needed, serve beside the chicken, and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 770 per serving

Lemon Garlic Butter Chicken Penne with Parmesan Cream Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into pieces 12 ounces dry penne 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon black pepper ½ teaspoon salt, or to taste 1 teaspoon finely grated lemon zest, divided 2 tablespoons fresh lemon juice 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened ¾ cup freshly shredded mozzarella 1 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve about 1 cup of pasta water before draining. 2. Season the chicken with Italian seasoning, black pepper, and salt. Heat the olive oil in a large skillet and cook the chicken until golden-brown with lightly crisp edges and fully cooked inside. 3. Add 1 tablespoon butter, half the garlic, and half the lemon zest. Toss for about 30 seconds so the chicken becomes coated in fragrant lemon garlic butter, then transfer it to a plate. 4. Melt the remaining butter in the skillet and add the remaining garlic. Stir in the heavy cream, milk, and cream cheese and let the sauce cook gently until smooth. 5. Remove from heat and stir in mozzarella, Parmesan, remaining lemon zest, and lemon juice. Toss with the penne until the sauce fills every tube and coats the outside generously. Add pasta water only if needed, serve beside the chicken, and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 770 per serving

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