Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (fettuccine or spaghetti recommended)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 2 tablespoons butter
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Season with salt and pepper to taste. Remove chicken from skillet and set aside.
- Step 3: Add butter and minced garlic to the skillet and cook until fragrant, about 1 minute. Pour in chicken broth and deglaze the pan, scraping up any browned bits.
- Step 4: Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
- Step 5: Add the cooked chicken and drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
- Serve this pasta with a side of crusty garlic bread to soak up every last bit of the delicious sauce.
- Don't skip deglazing the pan with chicken broth – those browned bits add incredible depth of flavor to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American