A hearty and comforting dish featuring tender chicken, creamy sauces, and gooey cheese, ideal for busy weeknights or special family dinners. This recipe brings the magic of simple ingredients together in a symphony of flavors, inspired by Italian cuisine.
Ingredients
Scale:
12 oz penne or fusilli pasta
2 large boneless, skinless chicken breasts, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1 cup chicken broth
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish (optional)
Instructions
Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth, scraping up any brown bits from the bottom of the skillet for added flavor.
Add the heavy cream and bring the mixture to a gentle simmer. Stir in the Italian seasoning, adjusting the salt and pepper as needed. Let it simmer for about 2-3 minutes to develop a rich, creamy texture.
Return the cooked chicken to the skillet and let it simmer in the creamy sauce for about 5 minutes, allowing the flavors to meld together.
Stir in the cooked pasta, ensuring that it is well-coated with the sauce. Add the mozzarella and Parmesan cheeses, stirring until melted and evenly distributed throughout the dish.
For a baked version, transfer the cheesy chicken pasta to a baking dish, top with additional cheese if desired, and bake in a preheated oven at 350°F (175°C) for about 15 minutes or until bubbly and golden on top.
Garnish with fresh basil leaves just before serving. Serve immediately for best results.
