Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 8 oz pasta (fettuccine, penne, or preferred shape)
- 2 tbsp butter (plus more as needed)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth or stock
- 3/4 cup heavy cream or half-and-half
- 3/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried basil (optional)
- Optional garnish: chopped parsley, extra Parmesan
Instructions
- Season chicken with salt, pepper, and Italian seasoning if using.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook for 4–6 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add another tbsp butter and sauté minced garlic until fragrant, about 1 minute.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer.
- Stir in cream and simmer for 2–3 minutes until sauce begins to thicken.
- Reduce heat and whisk in grated Parmesan until smooth. Adjust seasoning to taste.
- Return cooked chicken to skillet. Add cooked pasta and toss to coat in sauce.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Freshly grated Parmesan melts better and gives richer flavor.
- Add red pepper flakes for heat or steamed veggies for added nutrition.
- Use half-and-half or low-fat milk for a lighter version.
- Reheat with a splash of broth or cream to maintain creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
