Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Pasta (fettuccine or spaghetti): 1 lb
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1.5 cups
- Parmesan cheese: 1 cup, grated
- Chicken broth: 1/2 cup
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper to taste.
- Step 3: Add the minced garlic to the skillet with the chicken and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer and then reduce heat to low. Stir in the grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Add the cooked pasta to the skillet with the sauce and chicken. Toss to coat well. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- For best flavor, store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if needed.
- Serve this creamy pasta with a simple side salad and crusty bread to soak up every last bit of the delicious sauce.
- Don't overcook the garlic, as it will become bitter; aim for lightly golden and fragrant to enhance the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American