Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 12 oz (340 g) fettuccine or penne pasta
  • 1 tablespoon (15 g) salt (for pasta water)
  • 2 tablespoons (30 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon (5 g) dried Italian herbs (or 1 tablespoon fresh)
  • 1 cup (150 g) fresh spinach (optional for added nutrition)

Instructions:

  1. Boil water in a large pot, adding salt once boiling. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté until golden brown and cooked through (about 6–8 minutes). Set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in chicken broth, stirring until combined. Allow to simmer for 3–4 minutes.
  4. Lower heat, add heavy cream, Parmesan, and dried Italian herbs. Whisk until smooth and creamy.
  5. Add sautéed chicken and cooked pasta to the skillet with the sauce. Toss to coat everything evenly in sauce. Add spinach if using and stir until wilted.
  6. Dish out the creamy pasta onto plates and garnish with additional Parmesan or herbs if desired.