A rich, comforting pasta dish with juicy seared chicken and a velvety cream sauce, perfect for busy weeknights or cozy family dinners.

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Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup of pasta water before draining.
While pasta cooks, season chicken with salt, pepper, and optional garlic powder or Italian seasoning.
Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through (internal temperature 165°F). Remove and rest.
In the same skillet, sauté onion or shallot until softened, then add garlic until fragrant. Deglaze with chicken broth or wine, scraping up browned bits.
Lower heat and pour in heavy cream. Stir gently and let simmer for 2–3 minutes. Gradually add Parmesan, stirring until smooth.
Slice chicken and return to skillet with drained pasta. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce if needed.
Taste and adjust seasoning. Garnish with parsley or basil and optional red pepper flakes or lemon zest. Serve hot.

For a lighter version, use half-and-half or milk thickened with a roux instead of heavy cream.

Gluten-free pasta and dairy-free cream work well for dietary needs.

Reserve pasta water—it helps emulsify and thicken the sauce without extra cream.

Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra texture and flavor.