INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz pasta (penne, fettuccine, or spaghetti)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped (for garnish)
Fresh parsley, chopped (for garnish, optional)
DIRECTIONS:
Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt, pepper, dried basil, and oregano. Cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the heavy cream, stirring to combine, and bring to a gentle simmer. Allow the cream to thicken slightly, about 3-4 minutes.
Lower the heat and stir in the shredded mozzarella and grated Parmesan cheese. Stir continuously until the cheeses are melted and the sauce is smooth and creamy.
Add the cooked chicken back into the skillet, stirring to coat the chicken in the creamy sauce.
Toss the cooked pasta into the skillet, adding some reserved pasta water if needed to help thin the sauce and coat the pasta evenly.
Season with additional salt and pepper to taste.
Garnish with fresh basil and parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 4 servings
