Ingredients:

  • 1 pound (455g) pasta (such as fettuccine, spaghetti, or penne)
  • 8 cups (1.9 liters) water
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (455g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 teaspoon (3g) dried Italian herbs
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) chicken broth
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ teaspoon (1g) salt, or to taste
  • ⅛ teaspoon (0.5g) black pepper, or to taste
  • 2 tablespoons (12g) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Boil water in a large pot. Add pasta, olive oil, and salt. Cook according to package directions until al dente. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian herbs. Cook until cooked through and lightly browned, about 5-7 minutes. Remove from skillet and set aside. Internal temperature should reach 165°F (74°C).
  3. Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Be careful not to burn it!
  4. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally, until slightly thickened, about 3-5 minutes.
  5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Add the cooked chicken and pasta to the sauce. Toss to coat evenly.
  7. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve immediately.