Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz Penne or Fettuccine pasta
- 4 cloves Garlic, minced
- 4 tbsp Unsalted butter
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp Salt (plus more for pasta water)
- 1/4 tsp Black pepper
- 2 cups Fresh baby spinach (optional)
- Fresh parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it is al dente. While the water heats up, dice the chicken breasts into even 1-inch chunks and season them generously with salt, pepper, and Italian seasoning. Mince the garlic cloves finely and set them aside. Before draining the pasta, remember to reserve about half a cup of the starchy pasta water.
- Place a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the seasoned chicken pieces in a single layer. Sear the chicken for 5 to 7 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set it on a plate. In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter along with the minced garlic. Sauté the garlic for about 1 minute until fragrant, then pour in the heavy cream. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until the sauce thickens and becomes smooth. If you are using spinach, toss it in now until it wilts.
- Add the cooked pasta and the seared chicken back into the skillet with the creamy sauce. Toss everything together thoroughly so every strand of pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and add extra salt or pepper if needed. Transfer the pasta to wide bowls, garnish with a sprinkle of fresh parsley and extra Parmesan, and serve immediately while steaming hot.
- Cook Time: 25 minutes