Penne crémeuses au poulet, à l’ail et au parmesan, un plat réconfortant pour la semaine

Ingrédients

• Penne pasta (12 ounces)
• Chicken: 1 pound boneless, skinless breasts or thighs
• Olive oil and butter
• Garlic: 4–5 cloves, minced
• Chicken broth (low sodium)
• Heavy cream (or half-and-half for lighter)
• Freshly grated Parmesan (about 1 cup, packed)
• Lemon (zest and juice)
• Italian seasoning or dried oregano and basil
• Red pepper flakes (optional)
• Parsley (fresh, for garnish)
• Salt and pepper

Préparation

1. 1

   Cook the pasta: Boil penne in salted water until just al dente. Reserve 1 cup of pasta water, then drain.

2. 2

   Season the chicken: Pat dry. Season generously with salt, pepper, and Italian seasoning.

3. 3

   Sear: Heat olive oil and a small knob of butter in a large skillet over medium-high heat. Sear chicken 4–6 minutes per side until golden and cooked through. Transfer to a plate and rest 5 minutes, then slice.

4. 4

   Sauté garlic: Lower heat to medium. Add a little more butter if needed. Sauté minced garlic for 30–60 seconds until fragrant, not browned.

5. 5

   Build the sauce: Stir in chicken broth and bring to a gentle simmer. Add cream and a pinch of red pepper flakes if using. Simmer 2–3 minutes to thicken slightly.

6. 6

   Add Parmesan: Reduce heat to low and whisk in Parmesan a handful at a time until smooth. If it gets too thick, splash in pasta water to loosen.

7. 7

   Brighten: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.

8. 8

   Combine: Add the cooked penne and sliced chicken to the skillet. Toss to coat, adding more pasta water as needed for a glossy, creamy finish.

9. 9

   Serve: Top with chopped parsley and extra Parmesan. Serve hot.