Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 8 oz pasta (penne or fettuccine)
- 2 tbsp olive oil or butter
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp Italian seasoning or dried basil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Cook chicken pieces until browned and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add uncooked pasta, ensuring it’s submerged. Cover and cook according to package instructions, stirring occasionally.
- Once pasta is tender and most of the liquid is absorbed, stir in heavy cream and Parmesan until the sauce is creamy.
- Return chicken to the pan, add Italian seasoning, and season with salt and pepper. Cook for a few minutes until heated through.
- Garnish with chopped parsley and serve hot.
Notes
- Add spinach, sun-dried tomatoes, or mushrooms with the garlic for a veggie boost.
- Use red pepper flakes or hot sauce for added heat.
- Swap Parmesan for Asiago or Pecorino Romano for different flavor.
- Use half-and-half or evaporated milk for a lighter sauce.
- Ensure pasta and broth are gluten-free for a GF version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg
