Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or your favorite shape)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through. Season with salt and pepper. Remove chicken from pot and set aside.
- Step 2: Add minced garlic to the pot and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add pasta and Italian seasoning. Bring to a boil, then reduce heat to a simmer, cover, and cook according to pasta package directions, or until pasta is cooked al dente. Stir occasionally to prevent sticking.
- Step 4: Once the pasta is cooked, stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Step 5: Add the cooked chicken back into the pot and stir to combine. Heat through for a minute or two. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk or broth if needed to loosen the sauce.
- Serve with a side of steamed broccoli or a simple green salad for a complete and balanced meal.
- Don't skip scraping the browned bits from the pot after cooking the chicken; they add so much flavor to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American