Creamy Chicken Pasta

Bring a large pot of salted water to a boil, then cook the penne pasta according to package instructions until al dente. Drain, but reserve about 100 ml (1/2 cup) of the pasta water.

Cut the chicken breast fillets into approximately 2-3 cm (1-inch) cubes, then season with salt and pepper to taste. Finely chop the onion and mince or grate the garlic.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add another 1 tbsp of olive oil if needed. Add the chopped onion and sauté over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Let it gently bubble for 2-3 minutes until slightly thickened.

Return the seared chicken to the skillet with the creamy sauce. Add the cooked pasta and the reserved pasta water (if the sauce seems too thick). Mix thoroughly to coat the pasta with the sauce. Cook for another 1-2 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper if needed. Finally, stir in half of the grated Parmesan cheese and the chopped fresh parsley. Serve immediately, sprinkled with the remaining Parmesan.