Description
A creamy and comforting pasta dish featuring tender chicken and a rich sauce, perfect for a quick and satisfying meal.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 8 ounces (225g) pasta (fettuccine, penne, or rotini)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. Slice them into bite-sized pieces.
- In a large skillet or pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened (about 3-4 minutes).
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 5 minutes, allowing it to thicken slightly.
- Return the cooked chicken to the skillet.
- Add the drained pasta to the skillet and toss to coat everything in the creamy sauce.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- For a richer flavor, use whole milk instead of chicken broth for a portion of the liquid.
- Feel free to add vegetables like spinach, mushrooms, or sun-dried tomatoes to the sauce.
- If the sauce becomes too thick, add a splash of pasta water or extra chicken broth to thin it out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American