Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups pasta (penne or rotini work great)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup fresh spinach or other vegetables (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the pasta and stir well. Cover and simmer for about 10 minutes, or until the pasta is cooked al dente.
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce thickens.
- If using spinach or other vegetables, fold them in and cook for an additional 2-3 minutes, until just wilted.
- Serve warm and enjoy your meal!
- Prep Time: 10
- Cook Time: 20