Ingredients
Equipment
Method
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, to taste salt, to taste freshly ground black pepper
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.4 cloves garlic
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Add the uncooked spaghetti (or linguine) to the skillet, ensuring it's mostly submerged in the liquid.1 1/2 cups chicken broth, 8 ounces spaghetti or linguine
- Cover the skillet and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the lid and stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring constantly, until the sauce thickens and coats the pasta, about 2-3 minutes.1/2 cup heavy cream, 1/2 cup grated Parmesan cheese
- Stir in the chopped fresh parsley and season with additional salt and pepper to taste. If using, add a pinch of red pepper flakes for a little kick. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.2 tablespoons chopped fresh parsley, to taste salt, to taste freshly ground black pepper, pinch red pepper flakes, 1/2 cup grated Parmesan cheese
Notes
This dish is a weeknight lifesaver, delivering incredible flavor and comfort with minimal effort and a few pantry staples.
