Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or farfalle work well)
- 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 the chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
- Step 2: Add the minced garlic to the pot and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a boil.
- Step 4: Add the pasta and Italian seasoning to the boiling broth. Reduce heat to medium, cover, and cook according to package directions for the pasta, usually about 8-10 minutes, or until the pasta is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Step 5: Stir in the heavy cream and Parmesan cheese. Cook for another 1-2 minutes, until the cheese is melted and the sauce is creamy.
- Step 6: Return the cooked chicken to the pot and stir to combine. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or chicken broth to loosen the sauce and prevent it from drying out.
- Garnish with fresh parsley and a sprinkle of extra Parmesan cheese for an elegant presentation.
- Don't overcrowd the pot when browning the chicken; work in batches if necessary to ensure even cooking and good color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American