A 30-minute skillet pasta with seared chicken and a silky garlic–Parmesan cream sauce—weeknight-easy, restaurant-worthy.

Scale

12 oz fettuccine or penne

1 lb boneless skinless chicken breasts, thinly sliced

1 tsp Italian seasoning

3/4 tsp kosher salt, divided

1/2 tsp black pepper, divided

1 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley (optional)

Pinch red pepper flakes (optional)

1. Boil pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.

2. Season chicken with Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper.

3. Heat olive oil in a large skillet over medium-high; sear chicken 3–4 minutes per side until cooked through (165°F). Transfer to a plate.

4. Reduce heat to medium; add butter and garlic to the skillet and cook 30–60 seconds until fragrant.

5. Pour in chicken broth; scrape up browned bits and simmer 1–2 minutes.

6. Stir in heavy cream; simmer 2–3 minutes to slightly thicken.

7. Whisk in Parmesan until smooth; season with remaining salt and pepper.

8. Add drained pasta and sliced chicken to the sauce; toss until coated, adding reserved pasta water as needed.

9. Finish with parsley and red pepper flakes if using; serve hot with extra Parmesan.