Ingredients
For the Chicken
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Pasta
- 8 oz (225 g) pasta (penne, fettuccine, or rotini)
- 2 tbsp butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1 cup spinach (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Reserve 1/2 cup pasta water, then drain.
- Cook the chicken
- Season chicken with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken bites for 6–8 minutes until golden and cooked through.
- Remove and set aside.
- Make the garlic cream sauce
- In the same skillet, melt butter.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream.
- Simmer for 2–3 minutes.
- Add cheese
- Stir in Parmesan cheese until melted and smooth.
- Add red pepper flakes if using.
- Combine
- Return chicken to the skillet.
- Add cooked pasta and spinach.
- Toss until everything is coated in the creamy sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve
- Garnish with parsley and extra Parmesan before serving.
Optional Add-Ins
- Mushrooms
- Sun-dried tomatoes
- Broccoli
- Crispy bacon
- Lemon zest
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Roasted vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
