Lyndee's Chicken Penne Pasta

Ingredients

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, cut into small cubes
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the chicken and cook until lightly browned, about 5 minutes.
3. Add the oregano, thyme, basil, and red pepper flakes and stir to combine. Pour in the white wine and cook for another 2 minutes.
4. Stir in the tomatoes, chicken broth, and heavy cream. Simmer for 10 minutes, or until the sauce has thickened.
5. Stir in the Parmesan cheese and season with salt and pepper to taste.
6. Add the cooked penne pasta to the skillet and stir to combine.
7. Serve warm.

Interesting Facts

• This creamy chicken penne pasta is a great way to use up leftover chicken.
• This dish can be made ahead of time and reheated when ready to serve.
• You can add more vegetables to this dish, such as mushrooms, bell peppers, or zucchini.