Simple One-Skillet Chicken Alfredo Pasta

Not only was this very simple but oh so delicious!!!

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

Kosher or coarse salt and freshly ground black pepper, to taste

2 tablespoons butter

1 teaspoon minced garlic

4 cups chicken broth

1 pound penne rigate or ziti pasta

1 1/2 cups heavy cream or half-and-half, warmed

1 cup freshly grated Parmesan, plus more for serving

1/4 cup chopped fresh parsley (optional)

Optional add-ins

1 cup slivered sun-dried tomatoes

4 cups sliced mushrooms, sautéed

3 cups lightly cooked tiny broccoli florets

Directions:

Cut the chicken breasts into 3/4" to 1" pieces.

Season chicken with salt and pepper.

In a very large skillet, melt the butter over medium-high heat.

Add the chicken and cook until nicely browned on both sides, but still a bit pink inside, about 4 minutes. Remove the chicken and set aside on a plate.

Do not clean the pan! Those brown bits on the bottom of the pan will add flavor to the sauce. Add the garlic to the pan and sauté over medium heat for about 30 seconds.

Turn the heat to high, add the chicken broth to deglaze the pan. Scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes.

Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.

Stir in the cream or half-and-half, parlsey and the browned chicken. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

Stir in the Parmesan until well incorporated.

Stir in any optional add-ins, if desired. Stir over medium heat for another minute or two after these additions.

Transfer the mixture to a serving bowl and serve hot. Garnish with additional parmesan, if desired.