Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Cut them into bite-sized pieces, about 1-inch cubes. In a medium bowl, toss the chicken with Italian seasoning, garlic powder, salt, and pepper until evenly coated.1 pound boneless, skinless chicken breasts, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Drain the pasta and set aside.8 ounces pasta of your choice (penne, fettuccine, or spaghetti work well)
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil
- Reduce the heat to medium. Add the minced garlic to the same skillet, scraping up any browned bits from the bottom of the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.4 cloves garlic, minced
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to thicken slightly. Gradually whisk in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy.1 1/2 cups heavy cream, 1/2 cup grated Parmesan cheese, plus more for serving, 1/4 cup chicken broth
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta to the skillet as well. Toss everything together gently to coat the chicken and pasta evenly with the creamy Parmesan sauce. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.1 pound boneless, skinless chicken breasts, 8 ounces pasta of your choice (penne, fettuccine, or spaghetti work well)
- Serve the Easy Parmesan Chicken Pasta immediately. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.2 tablespoons chopped fresh parsley, for garnish, 1/2 cup grated Parmesan cheese, plus more for serving
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat on the stovetop for best texture, adding a splash of milk, cream, or broth as needed. Can be frozen for 2-3 months.