Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli, penne, or rotini)
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided (half for chicken)
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- Season chicken with salt, pepper, and half the Italian seasoning. Sear in 1 Tbsp butter until golden and cooked through. Remove from skillet.
- Melt remaining butter in the skillet. Add garlic and red pepper flakes. Cook for 30–60 seconds until fragrant.
- Deglaze with chicken broth, then stir in heavy cream and remaining Italian seasoning. Simmer for 2–3 minutes.
- Reduce heat and whisk in Parmesan cheese until smooth.
- Return chicken and pasta to the skillet. Toss to coat, adding reserved pasta water if needed.
- Garnish with chopped parsley and serve immediately.
Notes
- Freshly grated Parmesan melts better than pre-shredded.
- Pasta water helps adjust sauce consistency.
- Use heavy cream for the creamiest texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg