Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 pound pasta (penne, rotini, or fettuccine)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from pot and set aside.
- Step 2: Add minced garlic to the pot and cook for 1 minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Add the pasta and cook according to package directions, stirring occasionally, until pasta is cooked al dente and most of the broth has been absorbed.
- Step 4: Stir in the heavy cream and Parmesan cheese. Cook for 1-2 minutes, until the sauce has thickened slightly and the cheese is melted.
- Step 5: Return the cooked chicken to the pot and stir to combine.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.
- Garnish with a sprinkle of red pepper flakes for a touch of heat to complement the creamy sauce.
- Don't overcook the pasta; al dente is key, as it will continue to absorb sauce after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American