Stubb’s Creamy Skillet Chicken


16 oz. penne pasta

1 lb. boneless, skinless chicken breasts, cut into 1” chunks

2 tablespoons vegetable oil

½ cup Stubb’s Chicken Marinade

1 cup heavy whipping cream

3 teaspoons corn starch

Cooking Instructions

Boil 4 quarts of water in a pot. Stir in pasta and let cook according to package directions.

Heat oil in a large skillet over medium heat and cook chicken until it is thoroughly cooked (internal temp of 165°F), stirring frequently. Remove from pan. Combine the Chicken Marinade and whipping cream in the pan and bring to a simmer. Stir in the corn starch. Simmer until the sauce is thick and creamy.

On a small plate or a bowl add a large spoonful of pasta, topped with chicken and then pour 2 to 3 ounces of sauce over the top. Serve immediately.