# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (approx. 1 lb), 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
→ 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
# Directions:
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 4–5 minutes, then remove and set aside.
03 - In the same skillet, cook onion until softened, about 2 minutes. Add garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Stir in uncooked pasta, lower heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, approximately 10–12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan until the sauce is creamy and cheese is fully melted.
06 - Return chicken to the skillet, toss to coat with sauce, and heat through for 1–2 minutes.
07 - Mix in chopped parsley. Adjust seasoning with salt, pepper, and red pepper flakes as desired.
08 - Serve immediately, garnished with additional Parmesan and parsley.
