Ingredients:

  • 1 lb chicken breast, cubed into 1/2-inch pieces
  • 12 oz penne or rotini pasta
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
  2. While the pasta boils, heat olive oil in the skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sear until the edges are golden-brown and the meat is opaque (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, reduce heat to medium and melt the butter. Stir in the minced garlic and sauté for 1 minute until fragrant but not brown.
  4. Pour in the chicken broth to deglaze the pan, scraping up the brown bits (fond) from the chicken.
  5. Stir in the heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened. Whisk in the Parmesan cheese until completely melted and smooth.
  6. Return the cooked chicken and drained pasta to the skillet. Toss everything together over low heat for 1 minute until the sauce is glossy and clings to the pasta.