Ingredients
Method
Instructions
- In a large pot or Dutch oven, melt butter over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and heavy cream, then add the pasta. Break the pasta in half if needed to fit in the pot. Bring to a simmer, then reduce heat to medium-low.
- Cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. The sauce will thicken as it cooks.
- Return the cooked chicken to the pot. Stir in Parmesan cheese, mozzarella, Italian seasoning, salt, and pepper. Cook for 2-3 more minutes until cheese is melted and sauce is creamy.
- Garnish with fresh parsley and serve immediately.
Notes
Use a wide, heavy-bottomed pot or Dutch oven for even cooking. Don't overcook the pasta - aim for al dente. Use freshly grated Parmesan for creamiest sauce. Add broccoli, mushrooms, or spinach during last 5 minutes for extra nutrition.
