Mediterranean Herb Chicken Penne in Creamy Garlic Sauce

Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.

Sauté the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and half of the Italian herb seasoning. Cook for 5–6 minutes until browned and cooked through. Remove and set aside.

Cook the Veggies:
In the same skillet, heat the remaining olive oil. Add diced onion and cook for 2–3 minutes. Stir in garlic and bell pepper, sautéing for another 2–3 minutes.

Build the Sauce:
Add cherry tomatoes, remaining Italian herb seasoning, basil, oregano, and crushed red pepper flakes. Cook until tomatoes begin to burst (about 2 minutes). Pour in chicken broth and deglaze the pan.

Make it Creamy:
Reduce heat to medium-low. Stir in the heavy cream and simmer for 3–4 minutes until slightly thickened. Add Parmesan cheese and stir until smooth.

Combine and Serve:
Return cooked chicken to the skillet. Add cooked penne and toss everything together until evenly coated in the creamy sauce. Season with salt and pepper to taste.

Garnish and Enjoy:
Top with fresh basil leaves and serve warm.

Serving and Storage Tips

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