Description
A rich and flavorful creamy pasta dish featuring tender chicken, perfect for weeknight dinners or impressing guests.
Ingredients
- 2 large Chicken breasts (Boneless skinless, cut into 1-inch cubes)
- 1 lb Twisted pasta (fusilli) or penne, rotini (450g)
- 3 tbsp Unsalted butter (Divided)
- 4–5 cloves Garlic (Minced)
- 1½ cups Heavy cream (For creamy sauce)
- ½ cup Chicken broth (For depth of flavor)
- 1 cup Parmesan cheese (Freshly grated)
- 1 tsp Italian seasoning (Divided)
- ¼ tsp Red pepper flakes (Optional)
- Salt and pepper (To taste)
- 2 tbsp Fresh parsley (Chopped for garnish)
Instructions
- In a large pot, boil water and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken cubes, season with salt, pepper, and ½ teaspoon Italian seasoning. Cook the chicken for about 5-7 minutes or until it’s golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for about 1-2 minutes until the garlic is fragrant. Slowly pour in the heavy cream and chicken broth. Bring the mixture to a simmer, then stir in the grated parmesan cheese, the remaining ½ teaspoon of Italian seasoning, and red pepper flakes if using. Allow the sauce to thicken slightly.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Cook for another minute to heat through, then garnish with fresh parsley before serving.
Notes
For an extra cheesy touch, serve with additional grated parmesan on the side. Leftovers can be stored in the refrigerator for 3-4 days.