# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 teaspoon Italian seasoning
→ Pasta
04 - 1 pound fusilli, penne, or rotini pasta
→ Sauce
05 - 3 tablespoons unsalted butter, divided
06 - 4 cloves fresh garlic, minced
07 - 1/4 teaspoon red pepper flakes, optional
08 - 1/2 cup chicken broth
09 - 1 1/2 cups heavy cream
10 - 1/2 teaspoon Italian seasoning
11 - 1 cup freshly grated Parmesan cheese
→ Finishing
12 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta in a colander.
02 - Pat chicken cubes dry with paper towels. Season with salt, black pepper, and 1/2 teaspoon Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon butter. Sear chicken for 3 to 4 minutes per side until golden and cooked through. Transfer chicken and juices to a plate.
03 - Reduce skillet heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and optional red pepper flakes; sauté for 30 to 60 seconds or until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Add heavy cream and remaining 1/2 teaspoon Italian seasoning; simmer for 2 to 3 minutes until slightly thickened. Lower heat and gradually whisk in Parmesan cheese until fully melted and smooth.
04 - Return chicken and any juices to the skillet along with the drained pasta. Toss gently to coat with the sauce. Add reserved pasta water in small increments as needed to achieve desired sauce consistency.
05 - Taste and adjust seasoning with additional salt or pepper as preferred. Garnish with chopped fresh parsley and serve immediately.
