Cook the pasta: Boil the penne according to package directions; drain and set aside.

Season the chicken: In a small bowl, toss the chicken cubes with Italian seasoning, salt, pepper, and paprika (if using).

Sauté the chicken: Heat the olive oil in a large skillet over medium‑high. Cook the chicken until golden and cooked through (~3–5 minutes per side). Remove from pan and set aside.

Make the sauce base: In the same skillet, melt the butter and add minced garlic. Sauté until fragrant (about 30 seconds).

Add broth & cream: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let it gently simmer for 1–2 minutes until slightly thickened.

Cheese it up: Add the Parmesan cheese and stir until melted into a creamy sauce.

Combine everything: Return the chicken and cooked pasta to the skillet. Toss until everything is coated in the sauce. Taste and adjust salt and pepper as needed.

Serve: Garnish with chopped parsley if desired, and serve hot.

Adapted from a one-skillet recipe capturing all the creamy garlic goodness in about 30 minutes

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: Approximately 462 kcal per serving (based on four servings)