Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon Italian seasoning

1 tablespoon olive oil

For the Pasta & Sauce:

8 ounces fettuccine or penne pasta

2 tablespoons unsalted butter

4 cloves garlic, minced

1 ½ cups heavy cream

½ cup chicken broth

1 teaspoon Italian seasoning

½ teaspoon salt (or to taste)

¼ teaspoon red pepper flakes (optional)

1 cup freshly grated Parmesan cheese

½ cup shredded mozzarella cheese (optional, for extra creaminess)

Fresh parsley, chopped (for garnish)

Instructions

Cook the Chicken:

Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes, until golden brown and fully cooked. Remove from the skillet and set aside.

Cook the Pasta:

Cook the pasta according to package instructions until al dente. Drain and set aside.

Make the Sauce:

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and chicken broth. Stir in Italian seasoning, salt, and red pepper flakes (if using). Simmer for 2-3 minutes.

Gradually add Parmesan cheese, stirring continuously until melted and smooth. If using mozzarella, stir it in for extra creaminess.

Assemble the Dish:

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the cooked pasta and stir until well combined. Simmer for 1-2 minutes to let the flavors meld.

Serve and Enjoy:

Garnish with fresh parsley and extra Parmesan cheese. Serve immediately!