Ingredients
Scale
- 1.5 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder (mild)
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3 cups chicken broth (low sodium)
- 1.5 cups dry pasta (e.g., penne, rigatoni, or fettuccine, broken into smaller pieces if needed)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons unsalted butter
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large (12-inch) deep skillet or Dutch oven over medium-high heat. Add the chicken cubes and season lightly with salt and pepper. Cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried parsley, dried chives, smoked paprika, chili powder, onion powder, and dried thyme. Cook for 1 minute more until fragrant, stirring constantly.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the dry pasta to the skillet, ensuring it is mostly submerged in the liquid. Bring back to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Stir in the heavy cream, unsalted butter, and the cooked chicken. Continue to simmer gently, uncovered, for another 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and stir in the grated Parmesan cheese until fully melted and combined. Serve immediately, garnished with extra Parmesan and fresh parsley or chives, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper with the other spices. If you prefer a thinner sauce, add a splash more chicken broth or cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Skillet
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg