# What You Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
→ Pasta
02 - 10 oz penne or rotini pasta
→ Dairy
03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Stock & Seasonings
09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Oil
13 - 1 tbsp olive oil
# How to Make It:
01 - Warm olive oil and butter in a large, deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and half the Italian seasoning. Sauté until golden and cooked through, about 4 to 5 minutes. Remove from skillet and set aside.
03 - In the same skillet, add chopped onion and sauté for 2 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Stir in uncooked pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 10 to 12 minutes.
05 - Lower heat to low and stir in heavy cream and Parmesan cheese until the sauce becomes creamy and cheese is fully melted.
06 - Return cooked chicken to the skillet, toss to combine, and heat through for 1 to 2 minutes.
07 - Stir in chopped parsley and adjust seasoning with salt, pepper, and optional crushed red pepper flakes. Serve immediately, garnished with extra Parmesan and parsley.
