Creamy Chicken and Pasta (Print-Friendly Version)

Juicy chicken, tender pasta, and a rich cream sauce create a comforting and satisfying meal for any weeknight.

# Ingredients:

→ Main Ingredients

01 - 225 g dried pasta (penne, fettuccine, or preferred variety)
02 - 2 tablespoons olive oil
03 - 2 boneless, skinless chicken breasts, thinly sliced
04 - 1 teaspoon Italian seasoning
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Sauce and Finish

07 - 3 cloves garlic, minced
08 - 1 tablespoon unsalted butter
09 - 120 ml chicken broth
10 - 240 ml heavy cream
11 - 50 g grated parmesan cheese
12 - 0.25 teaspoon red pepper flakes (optional)
13 - 15 g chopped parsley or fresh basil, for garnish

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 120 ml pasta water, then drain the pasta.
02 - In a large skillet, heat olive oil over medium-high heat. Season chicken evenly with salt, black pepper, and Italian seasoning. Sear chicken slices for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
03 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant. Stir in chicken broth and simmer for 2 minutes. Pour in heavy cream, add grated parmesan, and optional red pepper flakes. Simmer for 3 to 4 minutes, stirring, until sauce is slightly thickened.
04 - Return cooked pasta and seared chicken to the skillet. Toss to coat evenly in the sauce, adding reserved pasta water as needed to achieve desired consistency. Heat until everything is warmed through.
05 - Serve immediately, topped with chopped parsley or fresh basil.

# Notes & Tips:

01 - Enhance the dish with spinach, sun-dried tomatoes, or sautéed mushrooms for added depth and color.
02 - For a lighter sauce, substitute half-and-half for heavy cream.
03 - Rotisserie chicken can be used as a convenient substitute for freshly cooked chicken breast.
04 - Leftovers reheat best with a splash of milk or chicken broth to restore the sauce’s creaminess.

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