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
- 8 ounces pasta (penne, rotini, or similar shape)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
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, about 5-7 minutes. 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 about 30 seconds until fragrant.
- Step 3: Pour in chicken broth and bring to a boil. Add pasta to the pot and stir to prevent sticking.
- Step 4: Reduce heat to medium and simmer, uncovered, for 10-12 minutes, or until pasta is cooked and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Step 5: Stir in heavy cream and Parmesan cheese until well combined and the sauce is creamy.
- Step 6: Return cooked chicken to the pot and stir to combine. Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth or milk to loosen the sauce if it's thickened too much.
- Garnish with fresh parsley and a squeeze of lemon juice for a bright, flavorful finish.
- For extra flavor, brown the chicken in batches to avoid overcrowding the pot, ensuring a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American