Description
Whip up this comforting 15-Minute Chicken Pasta with garlic, herbs, and Parmesan. Quick, easy, and utterly delicious – a weeknight favorite!
Ingredients
Scale
- 8 oz (225g) pasta (penne, fusilli, or farfalle)
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream or half-and-half
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 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 before draining.
- Meanwhile, pat chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden, then stir and cook another 2-3 minutes until cooked through. Remove to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Let reduce slightly for about 1 minute.
- Add heavy cream, Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer for 1-2 minutes until slightly thickened. Return chicken to the pan.
- Add drained pasta to the skillet and toss to coat with sauce. Add Parmesan cheese and toss until melted. If sauce is too thick, add splashes of reserved pasta water until desired consistency is reached.
- Taste and adjust seasoning. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.