creamy chicken pasta

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 pound pasta (fettuccine, penne, or spaghetti)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add chicken and cook until browned and cooked through. Season with salt and pepper.
4. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Add diced tomatoes and simmer for 5 minutes.
7. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth.
8. Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to reach desired consistency.
9. Garnish with fresh parsley before serving.

Notes

• For a richer flavor, use chicken broth instead of white wine.
• To make ahead, prepare the sauce and store it in the refrigerator for up to 3 days. Add cooked pasta just before serving.
• To bake, transfer the sauce and pasta to a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown.
• Use a slotted spoon to drain the pasta, this will avoid excess water in the sauce.