Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 tsp (2.5ml) Italian seasoning (dried)
  • 1 lb (450g) pasta (fettuccine, spaghetti, or penne work well)
  • Water
  • 1 tbsp (15ml) salt (for pasta water)
  • 2 tbsp (30g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 1/4 tsp (1.25ml) salt (or to taste)
  • 1/4 tsp (1.25ml) black pepper (or to taste)
  • 2 tbsp (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sauté chicken until cooked through and lightly browned (internal temp reaches 165°F/74°C). Remove from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds – don't burn it!).
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  5. Add the cooked pasta and chicken to the sauce. Toss to coat evenly.
  6. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve immediately.