Ingredients
- 250 g penne pasta
- 300 g boneless chicken, cut into small cubes
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 cup (240 ml) fresh cream
- 3/4 cup (75 g) mozzarella cheese, shredded
- 1/2 cup (50 g) Parmesan cheese, grated
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 tsp paprika
Instructions
- Preheat oven to 180°C (350°F).
- Cook penne pasta in salted boiling water until al dente, then drain.
- Heat olive oil in a pan over medium heat and cook chicken until golden and fully cooked.
- Add garlic and sauté for 1 minute until fragrant.
- Pour in fresh cream and let simmer for 2–3 minutes.
- Add salt, black pepper, and paprika, mixing well.
- Stir in half of the mozzarella and Parmesan until melted.
- Add cooked pasta and mix until fully coated.
- Transfer mixture to a baking dish.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 15–20 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- Do not overbake to prevent the sauce from drying out.
- Add a splash of milk or cream when reheating if needed.
- Use chicken thighs for extra juiciness if preferred.
- Cover with foil if the top browns too quickly.
- Can be assembled ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
