Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- 1 tbsp olive oil
- 8 oz pasta (penne, rotini, or fettuccine)
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 3/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and fully cooked. Set aside.
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
- In the same skillet, melt butter and sauté garlic for about 1 minute.
- Add chicken broth and cream; bring to a simmer.
- Stir in Parmesan until melted and smooth. Adjust seasoning as needed.
- Return chicken to the skillet, add pasta, and toss to coat. Use reserved pasta water to loosen sauce if needed.
- Garnish with parsley and extra Parmesan before serving.
Notes
- Use pre-cooked or rotisserie chicken for a faster version.
- Add veggies like broccoli or spinach for extra nutrition.
- Substitute cream with half-and-half, milk, or a mix with cream cheese for a lighter option.
- Reheats well with a splash of milk or broth to restore creaminess.
- Freezes fairly well — let cool before freezing.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg