Ingredients
Scale
- 1 lb Chicken breast, cut into bite-sized pieces
- 12 oz Penne or Rotini pasta (dry)
- 4 cloves Garlic, minced
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Shredded Mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 2 tbsp Butter
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the Chicken and Garlic. Place a large, oven-safe skillet or Dutch oven over medium-high heat. Melt the butter and add the chicken pieces. Season with salt, pepper, and Italian seasoning. Sauté the chicken for about 5 minutes until it is browned on all sides. Stir in the minced garlic and cook for another 30 seconds until it smells fragrant. Do not let the garlic burn, as it will turn bitter.
- Step 2: Simmer the Pasta and Sauce. Pour the chicken broth and heavy cream directly into the skillet with the chicken. Add the dry pasta and stir well to ensure the noodles are mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the skillet and simmer for 10 to 12 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom.
- Step 3: Top and Broil for a Cheesy Finish. Preheat your oven broiler to high. Remove the skillet lid and stir in half of the Parmesan cheese. Sprinkle the Mozzarella and the remaining Parmesan over the top of the pasta. Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and slightly golden brown. Garnish with fresh parsley and serve immediately while the cheese is gooey.
- Cook Time: 20 minutes