Creamy Garlic Chicken Penne with Fresh Green Beans

Start by bringing a large pot of salted water to a boil for the penne pasta.

While the water heats, cut the chicken breast into bite-sized pieces. Season them generously with salt and freshly ground black pepper.

Mince the garlic cloves finely.

Trim the ends off the green beans.

Once the water is boiling, add the penne pasta and cook according to package instructions until al dente.

While the pasta cooks, heat a large pan over medium-high heat and add the butter.

Add the seasoned chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Reduce the heat to medium, add the minced garlic to the same pan, and sauté for about 1 minute until fragrant. Be careful not to burn it.

Pour in the cooking cream and bring it to a gentle simmer. Cook for a few minutes, stirring occasionally, until the sauce slightly thickens.

Return the cooked chicken to the pan with the cream sauce. Stir to coat the chicken evenly and keep warm over low heat.

In a separate small pot, bring lightly salted water to a boil. Add the green beans and cook for 3-5 minutes, or until tender-crisp.

Drain the green beans well and set aside.

Drain the cooked penne pasta and add it directly to the pan with the chicken and cream sauce.

Add the cooked green beans to the pan as well.

Toss everything together gently until the pasta and beans are well coated with the creamy sauce.

Serve immediately, garnished with freshly shredded Parmesan cheese.