Ingredients
- 2 large chicken breasts, diced
- 8 oz (225g) pasta (penne or fettuccine work great)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add heavy cream and stir well.
- Reduce heat to low, add mozzarella and Parmesan cheese. Stir until cheese melts into a creamy sauce.
- Return cooked chicken to the skillet, add cooked pasta, and toss everything to coat evenly in the cheesy garlic sauce.
- Garnish with fresh parsley and extra Parmesan if desired.
- Serve immediately and enjoy!
If you’d like, I can help you adjust it to be creamier, spicier, or with veggies — just say the word!