Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Pasta:
8 oz pasta (penne, rigatoni, or your favorite type)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup cherry tomatoes, halved (optional)
Fresh basil or parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cook the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
Add the chicken to the skillet and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
Stir in the shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. Cook until the cheese is melted and the sauce is smooth and creamy, about 3-5 minutes.
Season the sauce with salt and pepper to taste.
Combine and Serve:
Add the cooked pasta and chicken to the skillet, tossing everything together to coat the pasta and chicken in the creamy sauce.
If using, stir in the halved cherry tomatoes and cook for an additional 1-2 minutes to warm them through.
Garnish with chopped fresh basil or parsley.
Serve your Creamy Mozzarella & Chicken Pasta hot, with extra Parmesan cheese on the side if desired. Enjoy!