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 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 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 chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce starts to thicken slightly.
- Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken and the drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Nutrition
Notes
You can add vegetables like spinach or sun-dried tomatoes to this dish for extra flavor and nutrition. If you prefer a tangier sauce, add a teaspoon of lemon juice along with the heavy cream.