Ingredients
Method
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-7 minutes per side.
- Add the minced garlic to the pot and sauté for 1-2 minutes, until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer, then add the cooked pasta to the pot, tossing to coat in the sauce.
- Stir in the fresh basil and grated Parmesan, mixing well until everything is creamy and warmed through. Adjust seasoning with salt and pepper.
- Serve immediately, garnished with additional basil and Parmesan if desired. Enjoy the symphony of flavors!
Nutrition
Notes
For optimal taste, serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to revive the creamy texture.