Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Feel free to swap the fettuccine for any pasta you have on hand. And if you’re looking for a lighter option, half-and-half can replace the heavy cream, though the sauce will be slightly less rich.
Instructions
- Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes.
- Reduce heat to medium. Add minced garlic to the skillet with the chicken and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan for added flavor.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for about 2-3 minutes until slightly thickened.
- Reduce heat to low, then stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water.
- Garnish with fresh parsley before serving, if desired. Enjoy the pasta warm, with a sprinkle of extra Parmesan if you’re feeling indulgent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Garlic Parmesan Chicken Pasta, recipe, cooking, food
