Ingredients:

  • 1 tbsp olive oil
  • 1 lb chicken breast, diced into ½ inch cubes
  • 3 cloves garlic, minced
  • ½ cup diced yellow onion
  • 8 oz short pasta (Penne or Rotini)
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat olive oil over medium-high heat. Add the diced chicken and sauté until the edges are mahogany-colored and opaque. Stir in the onions and garlic, cooking for 2 minutes until the onion becomes translucent and the garlic smells nutty.
  2. Pour in the chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil. Once bubbling, stir in the dry pasta.
  3. Reduce heat to medium-low and cover with a lid. Simmer for 10–12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta is done when it is tender but still has a slight bite (al dente) and the sauce has reduced to a velvety consistency.
  4. Remove from heat. Stir in the grated Parmesan cheese vigorously for 30 seconds to incorporate the cheese into the starch-heavy sauce for a glossy finish.