Ingredients
- 2 cups cooked pasta (penne or rotini work great)
- 1 pound boneless, skinless chicken breast, diced
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot for cooking pasta
- Skillet for cooking chicken and garlic
- Mixing bowl
- Baking dish (9×13 inches)
- Wooden spoon or spatula
- Oven
Step-by-Step Instructions
First things first, I start by cooking my pasta according to the package instructions. I like to boil it just until it’s al dente, as it will continue to cook in the oven. While the pasta is simmering, I heat the olive oil in a skillet over medium heat. Once it’s warm, I add the diced chicken, seasoning it with salt and pepper, and let it cook through. The aroma of the chicken browning is simply mouthwatering! When the chicken is almost done, I throw in the minced garlic, stirring until it’s fragrant. This moment is one of my favorites in the kitchen! (See the next page below to continue steps…)