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Creamy Italian Chicken Pasta

Tender diced chicken breast cooked golden in olive oil, tossed with penne pasta in a rich garlic Parmesan cream sauce. A simple one-skillet dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast diced into bite-sized pieces
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream full-fat for best results
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tsp Italian seasoning
  • salt and black pepper to taste
  • 8 oz pasta penne or fettuccine
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Large pot for pasta
  • Colander
  • Meat thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Set pasta aside without rinsing.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 6 to 8 minutes until golden brown and cooked through (internal temperature 165 degrees F). Remove and set aside.
  3. Reduce heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant and lightly golden.
  4. Pour in the heavy cream and chicken stock. Add the Italian seasoning and stir to combine. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
  5. Return the cooked chicken to the skillet. Add the drained pasta and grated Parmesan. Toss until the pasta is evenly coated. Add a splash of reserved pasta water if the sauce is too thick.
  6. Cook for an additional 2 minutes until heated through. Serve immediately topped with fresh parsley and extra Parmesan if desired.

Notes

For meal prep, undercook the pasta by 1 minute so it does not get mushy when reheated. To reheat leftovers, warm in a skillet over medium-low heat with a splash of chicken broth or cream. Chicken thighs can be substituted for chicken breasts with the same cook time.