Ingredients
Equipment
Method
- Cook the pasta according to package directions in salted water. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
- Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 3 to 5 minutes until the sauce slightly thickens.
- Stir in the grated Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue stirring until the cheese is melted and the sauce is smooth.
- Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are fully coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Nutrition
Notes
For the best flavor, use freshly grated Parmesan cheese rather than pre-shredded cheese. If you want a richer sauce, you can substitute half of the chicken broth with half-and-half.