Ingredients:

  • chicken breast, boneless and skinless, cut into 1-inch pieces
  • extra virgin olive oil
  • kosher salt
  • cracked black pepper
  • garlic powder
  • penne or fettuccine pasta
  • low-sodium chicken broth
  • heavy whipping cream
  • fresh garlic, minced
  • freshly grated parmesan cheese
  • fresh parsley, chopped

Instructions:

  1. Season the chicken pieces with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through. Remove chicken from the pan and set aside.
  3. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the chicken broth and heavy whipping cream, scraping the bottom of the pan to release the flavorful browned bits (fond).
  5. Add the dry pasta to the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally to prevent sticking, for about 10-12 minutes or until the pasta is al dente.
  6. Stir in the grated parmesan cheese until melted and the sauce is velvety. Return the cooked chicken to the pan and toss to coat.
  7. Garnish with fresh parsley and serve immediately.