Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 8 oz pasta (penne, rigatoni, or favorite shape)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream or half-and-half
- 4 oz cream cheese (optional for extra creaminess)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried herbs
- Optional: fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente; drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and sauté chicken until golden and cooked through; slice or dice.
- In the same pan, sauté minced garlic until fragrant.
- Add heavy cream and cream cheese, stirring until smooth and creamy.
- Season sauce with salt, pepper, and herbs.
- Toss cooked pasta and chicken in the sauce.
- Transfer mixture to a greased baking dish.
- Top with shredded mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.
- Garnish with fresh basil or parsley before serving.
Notes
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Use smoked mozzarella for a subtle smoky taste.
- Substitute half-and-half for heavy cream and part-skim mozzarella for a lighter version.
- Use shredded rotisserie chicken to save time.
- Substitute gluten-free pasta to make this recipe gluten-free.
- Cover dish loosely with foil during baking to prevent drying out if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg
