Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Set the cooked pasta aside.
- Season the chicken pieces with salt, pepper, and garlic powder. 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 it aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, 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 it to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for about 2 minutes.
- Stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese until 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 well coated. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Serve immediately, garnished with fresh chopped parsley.
Nutrition
Notes
You can add a pinch of red pepper flakes with the garlic if you prefer a little heat in your sauce.