Instructions
Step 1: Cook the pasta according to package directions. Drain and set aside.
Step 2: Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for about 1 minute. Add heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Step 4: Stir in Parmesan cheese and crushed red pepper flakes, if using. Simmer for 2-3 minutes until the sauce thickens.
Step 5: Return the chicken to the skillet, spooning sauce over the top. Let simmer 2 more minutes.
Step 6: Toss cooked pasta with mozzarella cheese and pour a bit of the cream sauce over it. Stir until cheese is melted and pasta is well coated.
Step 7: Plate the cheesy pasta and top with sliced chicken. Garnish with fresh chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. This dish is not ideal for freezing due to the creamy sauce, which may separate when thawed.
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