This dish is not just a meal; it’s an experience in comfort food perfection. Combining tender chicken, creamy garlic sauce, and a medley of pasta, this recipe is a go-to for weeknight dinners or family gatherings.
Ingredients
Scale:
12 ounces penne or rotini pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven: Set your oven to 375°F (190°C).
Cook the pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
Cook the chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
Prepare the creamy garlic sauce: In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning until smooth.
Combine ingredients: Add the cooked pasta and chicken to the skillet, tossing to coat in the creamy sauce. If too thick, add reserved pasta water until desired consistency is reached.
Transfer to a baking dish: Pour the pasta mixture into a greased 9x13 inch baking dish. Top with shredded mozzarella cheese.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and serve: Remove from the oven and let it sit for 5 minutes. Garnish with chopped fresh parsley before serving.
