★Ingredients
300g (10.5 oz) pasta (penne or fettuccine works well)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 small onion, finely chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a bit of heat)
Meat broth with frozen vegetables
★Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and set aside.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt and pepper.
- Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- Make the sauce:
- In the same skillet, add the garlic and onion. Cook until the onion is soft and translucent, about 3-4 minutes.
- Pour in the chicken broth and heavy cream. Bring to a simmer.
- Stir in the dried basil and oregano.
- Add the mozzarella and Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth.
- Season with additional salt and pepper to taste.
- Combine:
- Return the cooked chicken to the skillet.
- Add the cooked pasta and toss to coat in the sauce.
- Cook for an additional 2-3 minutes, until everything is heated through.
- Serve:
- Transfer the pasta to serving plates.
- Garnish with fresh parsley and, if desired, a sprinkle of red pepper flakes for a bit of heat.
Enjoy!