Ingredients:

  • 12 oz (340g) pasta (penne, rotini, or fettuccine)
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, diced
  • 1 tablespoon (15ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons (30g) butter
  • 1 cup (240ml) heavy cream (or half and half for a lighter option)
  • 1/2 cup (120ml) chicken broth
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh parsley or basil, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced chicken, salt, pepper, and Italian seasoning. Cook until golden brown and cooked through (internal temperature of 165°F/74°C). Add garlic and cook for 1 minute more, until fragrant. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter. Stir in heavy cream and chicken broth. Bring to a simmer, reduce heat, and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
  4. Stir in the mozzarella and Parmesan cheeses until melted and smooth. Add crushed red pepper flakes (if using).
  5. Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat in the sauce.
  6. Simmer for another 2-3 minutes until heated through and the sauce has thickened to your desired consistency.
  7. Garnish with chopped parsley or basil, and serve warm.