Description
A deliciously creamy pasta dish featuring tender chicken and garlic.
Ingredients
Scale
- 1 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp salt (divided)
- 1/2 tsp black pepper (divided)
- 1 tbsp dried Italian seasoning
- 1 head garlic, minced (8–10 cloves)
- 1/2 cup unsalted chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese, softened, cubed
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 12 oz dried pasta (penne, rotini, or fettuccine)
- 2 tbsp fresh parsley, chopped, for garnish
- to taste red pepper flakes (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Add chicken broth, heavy cream, and cream cheese to the skillet. Stir until smooth and creamy.
- Stir in Parmesan cheese, milk, and Italian seasoning. Bring to a simmer.
- Meanwhile, cook pasta according to package directions until al dente. Drain and add to the skillet with the sauce.
- Slice the cooked chicken and place it on top of the pasta. Garnish with fresh parsley and red pepper flakes if desired.
- Serve immediately.
Notes
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk if the sauce has thickened.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg