10 oz rigatoni or penne pasta; 2 tbsp butter; 3 cloves garlic, minced; 1 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated ...

4. Combine Everything. Return the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

Add dried penne pasta and cook according to package directions for 1 minute less than al dente. Reserve some pasta cooking water, then drain. Meanwhile, make the sauce. Brown the chicken.