Ingredients
— The Chicken —
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
— The Pasta & Sauce —
8 oz (225g) penne or rotini pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream (or heavy whipping cream)
1 cup chicken broth (low sodium)
1 cup freshly grated Parmesan cheese
2 cups fresh baby spinach (optional, for color)
Red pepper flakes (optional, for a little heat)
Fresh parsley, chopped
Instructions
1. **Boil Pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving about ½ cup of the pasta cooking water. Set aside.
2. **Season Chicken:** While the water boils, toss the chicken pieces with the Italian seasoning, garlic powder, salt, and pepper.
3. **Sear Chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken to a plate.
4. **Sauté Aromatics:** In the same skillet (don’t wipe it out!), reduce heat to medium. Add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
5. **Make the Sauce:** Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the chicken (this adds flavor). Let it simmer for 2 minutes to reduce slightly.
6. Pour in the heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until the sauce begins to thicken.
7. **Melt Cheese:** Reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
8. **Combine:** Stir in the fresh spinach (if using) and let it wilt in the sauce for 1 minute. Add the cooked pasta and the chicken back into the pan.
9. **Toss & Serve:** Toss everything together until the pasta and chicken are evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water. Garnish with parsley and red pepper flakes. Serve hot.
Notes
Cheese Matters: For a silky sauce, grate your own Parmesan cheese from a block. Pre-shredded cheese in bags contains anti-caking agents (cellulose) that can make the sauce grainy or prevent it from melting smoothly.
Lighten it Up: You can use half-and-half instead of heavy cream, but the sauce will be thinner. You may need to simmer it longer or add a teaspoon of cornstarch to thicken it.
Add-Ins: Sun-dried tomatoes, mushrooms, or crisp bacon bits make excellent additions to this dish.
Storage: Leftovers will keep in the fridge for 3 days. The sauce will thicken significantly when cold; reheat gently on the stove with a splash of water or milk.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American