Easy Creamy Garlic Chicken Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.

Cut the chicken breasts into bite-sized pieces. Season with salt, black pepper, and half of the Italian seasoning. Heat the olive oil in a large skillet over medium-high heat.

Add the chicken to the hot skillet in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a clean plate and set aside.

Reduce the heat to medium. Add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and stir for another minute. Gradually whisk in the chicken broth, followed by the heavy cream. Add the remaining Italian seasoning and simmer gently for 2 to 3 minutes until the sauce begins to thicken.

Lower the heat and gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add a little of the reserved pasta water until you reach your preferred consistency.

Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until evenly coated with the creamy garlic sauce. Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley and serve immediately.