Parmesan-Crusted Chicken with Penne in Creamy Sauce

4. Make the Creamy Sauce

1. In the same skillet used for the chicken (wipe clean if necessary), melt the butter over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and nutmeg (if using) until the sauce is smooth and thickened. Season with salt and pepper to taste.

5. Combine the Pasta and Sauce

1. Toss the cooked penne into the creamy sauce, ensuring each piece is coated. Add a splash of pasta water if the sauce is too thick.

6. Serve

1. Plate the creamy penne and top each serving with a piece of Parmesan-crusted chicken.
2. Garnish with fresh parsley or basil and extra Parmesan cheese if desired.