Description
A rich and comforting pasta dish made with juicy chicken, creamy garlic-Parmesan sauce, and Italian herbs. Perfect for a quick weeknight dinner or elegant meal.
Ingredients
Main Ingredients:
2 large chicken breasts, boneless, skinless, cubed
1 lb twisted pasta (fusilli), penne, or rotini
3 tbsp unsalted butter, divided
4–5 cloves garlic, minced
1½ cups heavy cream
1/2 cup chicken broth
1 cup Parmesan cheese, freshly grated
1 tsp Italian seasoning, divided
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped for garnish
Instructions
1. Bring salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. Season chicken with salt, pepper, and 1/2 tsp Italian seasoning. Sear in skillet with 1 tbsp butter until golden and cooked through. Remove and set aside.
3. In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sauté briefly.
4. Deglaze with chicken broth, then stir in cream and remaining seasoning. Simmer 2–3 minutes.
5. Lower heat and whisk in Parmesan until smooth. Do not boil.
6. Return chicken to skillet with its juices. Add pasta and toss in sauce, adding pasta water as needed.
7. Taste, adjust seasoning, and garnish with parsley. Serve warm.
Notes
Use chicken thighs for richer flavor. Always grate Parmesan fresh for a smooth sauce. Store leftovers in refrigerator for up to 3 days.
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