Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain and set aside. Reserve about 1/2 cup of the pasta water before draining.
- Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of 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 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 until the sauce starts to thicken slightly.
- Reduce the heat to low. Stir in the 1/2 cup of grated Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked chicken and the drained pasta back into the skillet with the sauce. Toss everything together to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve immediately. Garnish each serving with the remaining 1/4 cup of Parmesan cheese and fresh parsley.
Nutrition
Notes
You can add vegetables like spinach or sun-dried tomatoes to this dish for extra flavor and nutrition. Use chicken thighs instead of breasts for a richer flavor.