# What You’ll Need:
→ Proteins
01 - 2 large skinless chicken breasts (about 1.1 lb), diced
→ Pasta
02 - 3 cups dry whole-wheat or high-protein penne or fusilli (about 300 g)
→ Vegetables & Aromatics
03 - 3 garlic cloves, minced
04 - 1 small onion, finely chopped
→ Sauce
05 - 3/4 cup plus 1 tablespoon light cream (≈15% fat; about 200 ml)
06 - 1/2 cup low-sodium chicken broth (120 ml)
07 - 1 oz grated Parmesan cheese (about 1/4 cup)
08 - 1 tablespoon olive oil
→ Seasonings
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon ground black pepper
→ Garnish (optional)
12 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
02 - While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the diced chicken, season with half of the salt, pepper and Italian herbs, and sauté, stirring occasionally, until golden and cooked through, about 5–6 minutes. Transfer the chicken to a plate and keep warm.
03 - Reduce the heat to medium, add the chopped onion to the same skillet and cook for 2–3 minutes until translucent. Add the minced garlic and sauté another 30–60 seconds until fragrant.
04 - Pour in the chicken broth, scraping the pan to release any browned bits. Let the broth simmer for about 2 minutes to concentrate flavor.
05 - Stir in the light cream and the remaining seasonings, bring to a gentle simmer, then add the grated Parmesan. Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
06 - Return the cooked chicken to the skillet, add the drained pasta and toss to coat evenly. Add reserved pasta water a splash at a time as needed to achieve a silky consistency. Adjust salt and pepper to taste.
07 - Divide among plates while warm and garnish with chopped parsley if desired. Serve immediately.
