Description

A 30-minute weeknight dinner with juicy chicken, al dente pasta, and a silky garlic-Parmesan cream sauce. Simple, comforting, and endlessly adaptable.

Ingredients

Scale

12 oz pasta (penne, fusilli, or spaghetti)

1 lb boneless skinless chicken breast, cut into bite-size pieces

2 tbsp olive oil or unsalted butter

3 garlic cloves, minced

1 cup heavy cream (or half-and-half)

1/2 cup freshly grated Parmesan, plus more to serve

1 tsp Italian seasoning (optional)

1/4 tsp red pepper flakes (optional)

Kosher salt and black pepper, to taste

1/2–3/4 cup reserved pasta water

2 tbsp chopped fresh parsley or basil, for garnish

Instructions

1. Bring a large pot of salted water to a boil; cook pasta until al dente. Reserve 1 cup pasta water, then drain.

2. Season chicken with salt, pepper, and Italian seasoning if using.

3. Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes, stirring once or twice, until golden and cooked through; transfer to a plate.

4. Reduce heat to medium. In the same skillet, sauté garlic 30 seconds until fragrant (do not brown).

5. Stir in cream; simmer 2–3 minutes to slightly thicken, scraping up browned bits.

6. Whisk in Parmesan until smooth; add 1/4–1/2 cup reserved pasta water to loosen. Season with salt, pepper, and red pepper flakes if using.

7. Return chicken and drained pasta to the skillet; toss until evenly coated, adding more pasta water as needed for a silky sauce.

8. Finish with parsley or basil and extra Parmesan. Rest 1 minute, then serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 750 kcal
Sodium: 650 mg
Fat: 35 g
Carbohydrates: 63 g
Protein: 40 g