Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 2 cups Chicken broth (low sodium)
- 1 cup Heavy cream (or whole milk for a lighter version)
- 8 oz Fettuccine or penne pasta
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preparation
Start by dicing your chicken into small, even pieces so they cook quickly and uniformly. Season the chicken pieces liberally with salt and pepper. Mince your garlic cloves finely. Measure out your chicken broth and cream so they are ready to go as soon as the chicken finishes searing. Having everything ready ensures the process remains stress-free. - Step 2: Cooking
Place a large skillet or pot over medium-high heat and melt the butter. Add the chicken pieces and cook until they are browned on all sides, usually about 5-7 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, heavy cream, and the dry pasta. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for about 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Once the pasta is tender and the liquid has reduced into a thick sauce, remove the pot from the heat. - Step 3: Plating
Stir in the grated Parmesan cheese until it melts completely into the sauce. Let the dish sit for 2 minutes; the sauce will continue to thicken as it cools slightly. Taste and add more salt or pepper if needed. Scoop generous portions into bowls and garnish with fresh parsley or extra Parmesan. Serve immediately while the sauce is at its creamiest.
- Cook Time: 30 minutes