Ingredients:
1 lb (450g) boneless, skinless chicken breast, diced
8 oz (225g) pasta (penne, fusilli, or your choice)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Cook the Chicken:
Heat a large skillet over medium heat and melt the butter.
Add the diced chicken, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
2️⃣ Infuse with Garlic & Seasoning:
Stir in the minced garlic and Italian seasoning, cooking for 30 seconds to 1 minute until fragrant.
3️⃣ Cook the Pasta in One Pan:
Add the uncooked pasta directly into the skillet, then pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the broth has been absorbed.
4️⃣ Create the Creamy Sauce:
Stir in the heavy cream and Parmesan cheese, mixing until smooth and creamy.
Let the sauce simmer for another 2-3 minutes, allowing it to thicken slightly.
5️⃣ Serve & Garnish:
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with freshly chopped parsley and serve warm.