Ingredients
Scale
- 2 large boneless skinless chicken breasts (cut into 1-inch cubes)
- 1 lb twisted pasta (fusilli or penne)
- 3 tbsp unsalted butter
- 4–5 cloves garlic (minced)
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cubed chicken, season with salt, pepper, and half of the Italian seasoning. Cook until golden brown, about 7-10 minutes. Remove from skillet.
- In the same skillet, melt the remaining butter and sauté minced garlic until fragrant. Stir in heavy cream and chicken broth; bring to a simmer.
- Add Parmesan cheese and stir until melted and smooth.
- Return the chicken to the skillet along with the drained pasta. Toss to coat everything in the sauce, adjusting seasoning as needed.
- Serve garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg