Ingredients:

  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces (approximately 300g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon Italian seasoning (5ml)
  • Salt and freshly ground black pepper, to taste
  • 8 oz (about 2 cups) pasta (penne, rigatoni, or your favorite) (225g)
  • 3 cloves garlic, minced
  • 1 cup marinara sauce (store-bought or homemade) (240ml)
  • 1 cup heavy cream (or half-and-half for a lighter version) (240ml)
  • 1 cup grated Parmesan cheese, plus extra for serving (100g)
  • ½ teaspoon red pepper flakes (optional) (2.5ml)
  • Fresh basil or parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  2. Season chicken pieces with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  4. In the same skillet, sauté minced garlic until fragrant (about 1 minute). Add marinara sauce and heavy cream. Stir to combine and bring to a simmer.
  5. Stir in Parmesan cheese until melted and the sauce is creamy. Season with salt, pepper, and red pepper flakes (if using).
  6. Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat everything evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Cook for an additional 2-3 minutes to heat everything through. Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese.