Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté the chopped onion until softened. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and stir well, then add the heavy cream. Bring to a gentle boil, reduce heat, and stir in grated parmesan until smooth and creamy.
- Meanwhile, cook the pasta in salted boiling water until al dente. Drain and set aside.
- Return the cooked chicken to the skillet and toss with the drained pasta. Mix until everything is evenly coated with the sauce.
- Garnish with chopped parsley and extra parmesan if desired. Serve immediately.
Nutrition
Notes
Use chicken thighs for more flavor. Swap heavy cream with half-and-half for a lighter version. Always use freshly grated parmesan to avoid clumps. Save a bit of pasta water to loosen the sauce if needed. Add red pepper flakes for a spicy twist.