Ingredients
Equipment
Method
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.
- Reduce the heat in the skillet to medium. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and bring to a simmer. Cook for 3 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and let it heat through for 2 minutes. Reduce the heat to low.
- Gradually stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta and chicken are coated in the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
You can add 1/2 teaspoon of dried Italian seasoning with the garlic for extra flavor. For a richer sauce, use half-and-half instead of heavy cream, though the sauce may be slightly thinner.