Servings: 6
🛒 Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 12 oz spaghetti or penne pasta
- 2 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup diced tomatoes, drained
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Cook the pasta: Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Cook the chicken: Season chicken with Italian seasoning, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, until golden and cooked through. Remove and set aside.
- Make the sauce: Melt butter in the same skillet. Add garlic and cook for about 30 seconds. Pour in the chicken broth and heavy cream. Simmer for 2–3 minutes.
- Add Parmesan: Reduce the heat and gradually stir in Parmesan until smooth and creamy.
- Combine: Add diced tomatoes and cooked chicken. Toss in the pasta and gently stir until everything is coated. Add a splash of reserved pasta water if the sauce is too thick.
- Finish: Sprinkle with fresh parsley and extra Parmesan.
- Serve hot and enjoy! 🍝🧄❤️