Creamy Italian Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
320 g dried pasta (e.g., penne, fettuccine, or similar)
02 -
2 tablespoons olive oil
03 -
500 g boneless, skinless chicken breast, cut into bite-sized pieces
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Creamy Sauce
06 -
3 cloves garlic, minced
07 -
240 ml heavy cream
08 -
120 ml chicken broth
09 -
1 teaspoon Italian seasoning
10 -
60 g grated Parmesan cheese
→ To Serve
11 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
In a large pot of boiling salted water, cook the pasta until al dente according to package instructions. Drain well and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until golden brown and fully cooked, about 6–8 minutes. Transfer chicken to a plate and set aside.
03 -
Reduce heat to medium. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, chicken broth, and Italian seasoning, stirring to combine.
04 -
Return cooked chicken to the skillet. Add drained pasta and Parmesan cheese. Toss thoroughly so the pasta is evenly coated with the creamy sauce.
05 -
Cook for an additional 2–3 minutes until heated through. Serve immediately, garnished with chopped parsley if desired.
# Notes:
01 -
Boneless, skinless chicken breasts or thighs can be used interchangeably based on preference.
02 -
Various pasta shapes, such as penne or fettuccine, can be substituted based on availability or taste.
03 -
For a vegetarian adaptation, omit the chicken and add vegetables such as spinach, bell peppers, or mushrooms.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave until warmed through.