Step-by-Step Instructions

1. Sear the Chicken

• Season with salt, pepper, and Italian seasoning

• Cook in butter + oil until golden and cooked through

• Remove from pan and let rest

2. Build the Sauce

• Sauté garlic in the same pan until fragrant

• Deglaze with broth

• Stir in cream and reduce slightly

• Whisk in Parmesan until smooth

3. Cook or Combine Pasta

• Option A (two-pot): cook pasta separately until al dente, then toss with sauce

• Option B (one-skillet): add dry pasta directly into sauce + broth, cover and simmer until tender

• Adjust with reserved pasta water if needed

4. Finish & Serve

• Slice chicken and return to skillet

• Toss gently with pasta and sauce

• Garnish with parsley and extra cheese

Variations & Add-Ins

• Add spinach, mushrooms, or sun-dried tomatoes

• Swap in shrimp or tofu for chicken

• Turn up the heat with red pepper flakes

• Use gluten-free pasta if preferred

• Stir in cream cheese for extra richness

Tips for Success

• Cook chicken to 165°F (74°C) for safety and juiciness

• Always grate Parmesan fresh for the creamiest texture

• Keep the sauce at gentle heat to avoid splitting

• Reserve at least ½ cup pasta water for sauce adjustments

• Taste and season right before serving

Storage & Reheating

• Refrigerate: in airtight container for up to 3 days

• Freeze: sauce and chicken separately; add freshly cooked pasta when reheating

• Reheat: gently on stovetop with a splash of cream or broth