Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 large boneless, skinless chicken breasts, sliced into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- ¾ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.
- In a large skillet, heat olive oil and butter over medium-high heat. Cook chicken until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and crushed red pepper flakes (if using). Sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is smooth.
- Return cooked chicken to the skillet and stir to coat with sauce. Let simmer for 2 minutes.
- Add cooked pasta to the skillet and toss to combine. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Add sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 4 g
- Fat: 32 g
- Carbohydrates: 55 g
- Protein: 35 g