Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of oil over medium-high heat. Add the chicken, seasoning with salt, pepper, and oregano. Sear until browned, about 5-7 minutes per side.
- Add minced garlic and halved cherry tomatoes to the skillet. Sauté until fragrant and tomatoes begin to soften, about 3-4 minutes.
- Pour in the heavy cream, stirring well to combine. Let simmer for another 2-3 minutes until slightly thickened. Taste and adjust seasoning if necessary.
- Add the cooked penne to the skillet, stirring to combine everything evenly.
- Transfer the mixture into a greased baking dish. Top with shredded mozzarella and Parmesan cheese, making sure to cover it generously.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is melted and bubbly, with a delightful golden crust on top.
- Remove from the oven and sprinkle with fresh basil before serving.
Nutrition
Notes
For best results, serve fresh out of the oven. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.