Salt and pepper, to taste
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp tomato paste
Fresh parsley, chopped for garnish
Directions:
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken breasts, garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-7 minutes, or until the chicken is fully cooked and golden brown.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the heavy cream and chicken broth, and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.
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