Ingredients
Scale
- 1 lb Chicken breast or thighs, cut into bite-sized pieces
- 8 oz Penne or Rotini pasta (dry)
- 2 cups Chicken broth (or water with a bouillon cube)
- 1/2 cup Heavy cream (or whole milk for a lighter version)
- 3 cloves Garlic, minced
- 1 tbsp Olive oil or butter
- 1/2 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Sear the Chicken and Aromatics. Place a large pot or deep skillet over medium-high heat and add the olive oil. Season your chicken pieces generously with salt, pepper, and half of the Italian seasoning. Once the oil is shimmering, add the chicken to the pot. Cook the chicken for about 5-6 minutes until it is golden brown on all sides. Add the minced garlic during the last minute of searing to ensure it becomes fragrant without burning. This creates a flavor base that anchors the entire dish.
- Step 2: Simmer the Pasta and Liquid. Pour the chicken broth and the dry pasta directly into the pot with the chicken. Use a wooden spoon to scrape the bottom of the pot to release all those delicious browned bits. Bring the liquid to a rolling boil, then immediately reduce the heat to a simmer. Cover the pot with a lid and let it cook for 10-12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed.
- Step 3: Create the Creamy Sauce and Finish. Remove the lid and turn the heat down to low. Pour in the heavy cream and sprinkle in the Parmesan cheese and the remaining Italian seasoning. Stir vigorously for 1-2 minutes until the cheese melts and the liquid transforms into a thick, glossy sauce. If the sauce is too thick, add a splash of water or broth to loosen it. Taste and adjust seasoning as needed. Garnish with fresh parsley or extra cheese if desired, and serve immediately while hot and creamy.
- Cook Time: 30 minutes