Ingredients:

  • 2 cups (170g) uncooked pasta (penne, fusilli, rotini, or your choice)
  • Water
  • Salt, for pasta water
  • 2 tablespoons (30 ml) olive oil
  • 2 medium (approx. 350g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 1 small onion, finely chopped (approximately ½ cup)
  • 1 ½ cups (355 ml) heavy cream (or half-and-half for a lighter option)
  • 1 cup (113g) shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
  • ½ teaspoon red pepper flakes (optional, for a little heat)
  • Fresh parsley or basil, chopped

Instructions:

  1. Boil pasta according to package directions in salted water until al dente. Drain and set aside.
  2. Heat olive oil in skillet. Season chicken with salt and pepper. Cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  3. In the same skillet, sauté onion until translucent. Add garlic and cook until fragrant.
  4. Pour in cream. Simmer gently. Add cheddar and Parmesan cheeses, stirring until melted and smooth.
  5. Stir in Italian seasoning and red pepper flakes (if using). Add cooked chicken and drained pasta to the skillet. Toss to coat.
  6. Adjust seasoning with salt and pepper. Garnish with parsley or basil. Serve immediately.