Ingredients: The Building Blocks of Flavor
For the Grilled Herb Chicken
• Chicken: 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total), trimmed and cut into bite-sized cubes or strips (as seen in the image).
• Olive Oil: 2 tablespoons
• Dried Herbs: 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and rosemary)
• Aromatics & Spice: 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika (for color/depth)
• Seasoning: 1 teaspoon Kosher salt, 1/2 teaspoon black pepper
• Garnish: 1 tablespoon fresh parsley, chopped (for the garnish and a sprinkle over the chicken post-grill)
For the Creamy Garlic Parmesan Penne
• Pasta: 1 pound (about 450g) penne pasta (or ziti, rotini, or any short, ridged pasta)
• Liquid Gold: 2 tablespoons unsalted butter, 1 tablespoon olive oil
• Aromatics: 4-6 cloves of garlic, minced
• Thickener/Base: 2 cups (about 475 ml) heavy cream (or heavy whipping cream). Optional: For a lighter sauce, substitute 1 cup with whole milk or half-and-half.
• Stock: 1/2 cup (about 120 ml) low-sodium chicken broth (or reserved pasta water)
• Cheese: 1.5 cups (packed) freshly grated Parmesan cheese (freshly grated is crucial for smooth melting)
• Seasoning: 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper (or to taste)
• Herbs: 1 tablespoon dried parsley flakes (to mix into the sauce, matching the visual)
• Finishing Touch: Reserved pasta water (as needed, typically 1/2 to 1 cup)
👩🍳 Detailed Instructions: Bringing the Dish to Life
Step 1: Prep the Chicken
1. Cut the Chicken: Trim the chicken breasts and cut them into roughly 1-inch cubes or chunky strips, similar to the pieces shown in your photo.
2. Season: In a medium bowl, combine the chicken pieces with 2 tablespoons of olive oil.
3. Mix Seasoning: In a small bowl, whisk together the dried Italian seasoning, garlic powder, onion powder, smoked paprika, Kosher salt, and black pepper.
4. Toss: Sprinkle the seasoning mixture over the chicken and toss thoroughly until every piece is evenly coated.
5. Marinate (Optional but Recommended): For maximum flavor and moisture, let the chicken marinate at room temperature for 15-30 minutes, or covered in the refrigerator for up to 4 hours.
Step 2: Cook the Pasta
1. Boil Water: Fill a large pot with water, add a generous amount of salt (it should taste like the sea), and bring it to a rolling boil.
2. Cook Penne: Add the penne pasta and cook according to the package directions until it is al dente (firm to the bite). This usually takes 10-12 minutes.
3. Reserve Water: Crucial Step: Before draining, carefully scoop out and reserve at least 1 cup of the starchy pasta cooking water. This liquid is essential for thinning and emulsifying the cream sauce later.
4. Drain: Drain the pasta and set it aside. Do not rinse the pasta, as the starch on the surface helps the sauce adhere.
Step 3: Grill the Chicken
1. Preheat: Preheat a grill pan, outdoor grill, or large skillet over medium-high heat. If using a skillet or grill pan, add a thin layer of olive oil to prevent sticking.
2. Cook: Place the seasoned chicken pieces on the hot surface, ensuring not to overcrowd the pan. Cook in batches if necessary.
3. Sear & Cook: Cook the chicken for about 3-5 minutes per side, turning occasionally, until it’s golden brown, has lovely grill marks (if using a grill), and the internal temperature reaches 165^\circ \text{F} (74^\circ \text{C}) and the juices run clear. The chicken in your image is nicely caramelized, so don’t be afraid to let it get some color.
4. Rest: Once cooked, remove the chicken from the heat and set it aside on a cutting board or plate. Tent it loosely with foil to keep it warm and allow the juices to redistribute.
Step 4: Prepare the Creamy Garlic Sauce
1. Melt Butter: Use the same large pot or a separate large, deep skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil.
2. Sauté Garlic: Once the butter is melted and foamy, add the minced garlic. Sauté for about 30 seconds to 1 minute, stirring constantly until it is fragrant. Be careful not to burn the garlic, as burnt garlic is bitter.
3. Add Cream & Broth: Slowly pour in the heavy cream and chicken broth (or reserved pasta water). Stir well and bring the mixture to a gentle simmer. Do not bring it to a rapid boil. Reduce the heat to low.
4. Thicken: Allow the sauce to simmer gently for about 5-7 minutes, stirring occasionally. It should begin to thicken slightly.
5. Add Cheese: Remove the pan from the heat (this prevents the cheese from clumping) and gradually stir in the 1.5 cups of freshly grated Parmesan cheese, a handful at a time. Whisk continuously until the cheese is completely melted and the sauce is smooth and velvety.
6. Season the Sauce: Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of dried parsley flakes. Taste and adjust the seasoning as needed.
Step 5: Combine and Serve
1. Combine Pasta and Sauce: Return the skillet with the sauce to low heat. Add the drained penne pasta to the creamy sauce.
2. Toss: Gently toss the pasta until every piece is evenly coated in the rich, creamy sauce.
3. Adjust Consistency: If the sauce is too thick (as it will continue to thicken on the heat), add the reserved pasta water, a splash at a time, until you reach your desired consistency. The sauce in your image is quite loose and creamy, suggesting a little extra liquid.
4. Serve: Transfer the creamy penne pasta to a large serving platter or individual bowls.
5. Garnish and Plate: Arrange the hot, grilled herb chicken pieces alongside the creamy pasta, just like in your picture. Sprinkle the entire dish, especially the chicken, with the fresh chopped parsley for a bright color and fresh aroma.
Serve immediately and enjoy this rich, satisfying meal!
💡 Pro Tips and Variations
A Note on the Cream Sauce
• Fresh Cheese is Key: Using freshly grated Parmesan (from a block) is essential. Pre-grated cheese contains anti-caking agents that can make your sauce gritty or oily.
• Temperature Control: Add the Parmesan cheese off the heat to prevent it from seizing or clumping. The residual heat of the cream is sufficient for melting.
• The Power of Starch: Always reserve more pasta water than you think you’ll need. The starch in this water helps the fat and water in the sauce emulsify, creating a silkier, clingier coating for your pasta.
Flavor and Ingredient Variations
• Spice it Up: Add 1/2 teaspoon of red pepper flakes to the garlic when sautéing for a gentle kick.
• Add Vegetables: Wilt 2 cups of fresh spinach into the cream sauce just before adding the pasta, or sauté 1/2 cup of sliced sun-dried tomatoes with the garlic.
• Make it Lemony: For a brighter flavor profile, add the zest and juice of half a lemon to the cream sauce before adding the cheese.
• Herbs for the Sauce: While dried parsley gives the speckled look in the photo, you can use fresh herbs: 1-2 tablespoons of fresh chopped basil, thyme, or oregano stirred in at the end.
Chicken Cooking Methods
If you don’t have access to a grill or grill pan, you can still achieve a similar result:
1. Skillet Sear: Sear the seasoned chicken pieces in a hot cast-iron skillet with 1-2 tablespoons of oil. Cook until browned and cooked through.
2. Oven Broil: Place seasoned chicken cubes on a parchment-lined baking sheet and broil for 5-8 minutes, flipping halfway, until golden brown and cooked through. This method provides excellent color and minimal cleanup.