Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz penne or rotini pasta, cooked according to package directions
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Step 1: Season and Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and oregano. Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate. - Step 2: Sauté the Aromatics
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook for about 1 minute, stirring constantly until the garlic is fragrant but not browned. - Step 3: Create the Creamy Sauce
Slowly pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer gently for 3-5 minutes until it begins to thicken slightly. - Step 4: Incorporate the Parmesan Cheese
Whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. - Step 5: Combine and Finish
Add the cooked pasta and the seared chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the garlic parmesan sauce. Let it sit for a minute to allow the flavors to meld, then garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes
- Diet: High-Protein