Creamy Garlic Herb Chicken Pasta (Print version)

Tender chicken and pasta tossed in a silky garlic parmesan herb sauce for a cozy weeknight dinner.

# Ingredients:

For the chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 - 1 teaspoon Italian seasoning
03 - 3/4 teaspoon kosher salt, plus more for pasta water
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the pasta and sauce

06 - 12 oz (340 g) penne pasta
07 - 3 tablespoons unsalted butter
08 - 5 cloves garlic, minced
09 - 1 cup (240 ml) low-sodium chicken broth
10 - 1 cup (240 ml) heavy cream
11 - 1 cup (95 g) freshly grated parmesan cheese
12 - 1/2 cup reserved pasta water, plus more as needed
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon chopped fresh basil
15 - 1 tablespoon fresh lemon juice
16 - 1/4 teaspoon crushed red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Toss the chicken pieces with Italian seasoning, kosher salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, turning once or twice, until browned and 165°F in the thickest pieces. Transfer to a plate.
04 - Reduce the heat to medium. Add butter to the same skillet, then stir in the garlic and crushed red pepper flakes. Cook for 30-45 seconds until fragrant.
05 - Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
06 - Lower the heat. Stir in the parmesan until smooth, then add the drained pasta and a splash of reserved pasta water. Toss until coated.
07 - Return the chicken to the skillet. Add parsley, basil, and lemon juice, then toss gently. Loosen with more pasta water if needed and serve hot.

# Good to know:

01 - Best served immediately while the sauce is glossy.
02 - Use freshly grated parmesan for the smoothest sauce.
03 - Leftovers keep refrigerated for up to 3 days.

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