A creamy, garlicky pasta dish loaded with tender chicken and finished with Parmesan, perfect for a quick yet elegant dinner.

300 g (about 10 oz) pasta (fettuccine, linguine, or penne)

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

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

2 tablespoons butter

4 cloves garlic, minced

1 small onion, finely chopped

1 cup (240 ml) low-sodium chicken broth

1 cup (240 ml) heavy cream (or half-and-half)

1/2 cup grated Parmesan cheese, plus extra for serving

1 teaspoon Italian seasoning

A pinch of crushed red pepper flakes (optional)

Fresh parsley or basil, chopped, for garnish

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Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes until golden and fully cooked. Set aside.
In the same skillet, reduce the heat and melt the butter. Add the garlic and onion; sauté for 1–2 minutes until fragrant.
Pour in the chicken broth, gently simmer while scraping up browned bits. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for 2–3 minutes to thicken.
Return the chicken to the skillet and coat with the sauce. Add the cooked pasta and toss together. Add reserved pasta water as needed to reach desired consistency.
Adjust seasoning to taste, garnish with fresh herbs and extra Parmesan, and serve warm.

Swap chicken for shrimp or sausage for variety.

Add spinach, mushrooms, or sun-dried tomatoes for more flavor and color.

Use whole wheat or gluten-free pasta for dietary preferences.

Store leftovers in the fridge up to 3 days; reheat with a splash of cream or milk.

Do not freeze; cream sauce may separate.