Ingredients
Scale
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine (optional)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound penne pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced chicken breasts, seasoning with salt, pepper, Italian seasoning, and basil. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until the onion softens and becomes translucent.
- If using white wine, pour it in now. Scrape up any browned bits from the bottom of the skillet and let it simmer for 2 minutes to allow the alcohol to cook off.
- Add the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a boil, then add the penne pasta. Reduce the heat to a simmer and cover. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Return the cooked chicken to the skillet, stirring to combine. Let the pasta and chicken simmer together for an additional 2-3 minutes.
- Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Stir until the cheese melts and the sauce becomes creamy.
- Garnish with fresh parsley, if desired, and serve hot.