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Ingredients
- 12 oz penne or fettuccine pasta
- 1.5 lbs boneless skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley
Before you start
Equipment You'll Need
- Large pot for boiling pasta
- Large skillet or sauté pan (12-inch recommended)
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
- Colander or pasta strainer
- Measuring cups and spoons
- Ladle or heat-safe cup for reserving pasta water
- Tongs or slotted spoon
Safety Tips & Important Notes
Follow these for best results and safety.
- Safety: Always use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F (74°C) before serving.
- Safety: Be cautious when adding liquids to a hot skillet as they may splatter. Pour slowly and keep your face away from the pan.
- Do not skip reserving the pasta water — the starch in it helps the sauce cling to the pasta and prevents it from becoming too thick.
- For the best results, use freshly grated Parmesan rather than pre-shredded cheese, as it melts much more smoothly into the sauce.
- Cutting the chicken into even strips ensures they cook at the same rate and reduces the risk of undercooking.
- If the sauce starts to look greasy or separated, remove the pan from heat and stir in a splash of pasta water to bring it back together.
- Let the chicken rest on the plate for a couple of minutes before adding it back to the sauce to keep it juicy.
Instructions
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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, usually 9 to 11 minutes. Before draining, scoop out and reserve 0.5 cup of the starchy pasta water. Drain the pasta and set aside.
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While the pasta cooks, place the chicken breasts on a cutting board and pat them dry with paper towels. Slice each breast into thin, even strips about 0.5 inches wide. Season the strips on all sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers. Add the seasoned chicken strips in a single layer, being careful not to overcrowd the pan. Cook for 4 to 5 minutes on the first side without moving them, then flip and cook for another 3 to 4 minutes until the chicken is golden brown and cooked through with no pink remaining. Transfer the cooked chicken to a clean plate and set aside.
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Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter melts, add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant. Be careful not to let the garlic burn.
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Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, as these add great flavor. Let the broth simmer for 2 minutes.
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Reduce the heat to medium-low and slowly pour in the heavy cream, stirring as you add it. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it begins to thicken slightly. Do not let it boil vigorously or the cream may separate.
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Add the grated Parmesan cheese to the sauce a little at a time, stirring continuously until fully melted and smooth. If you are using red pepper flakes, add them now. Taste the sauce and adjust the salt and pepper as needed.
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Add the drained pasta to the skillet and toss it well to coat every piece in the sauce. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency.
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Return the cooked chicken strips to the skillet and gently stir everything together. Let it heat through for 1 to 2 minutes over low heat.
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Remove the skillet from the heat. Divide the pasta among four bowls or plates, garnish with freshly chopped parsley and extra Parmesan if desired, and serve immediately.
Chef's notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of chicken broth or milk to the pasta in a skillet over low heat and stir gently until warmed through. Microwaving may cause the sauce to separate.
This recipe is not recommended for freezing, as cream-based sauces tend to separate when thawed.
For a lighter version, you can substitute the heavy cream with half-and-half, though the sauce will be thinner.
Feel free to add vegetables such as baby spinach, cherry tomatoes, or broccoli florets in step 8 for extra nutrition and color.
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