Notes
Ingredients
- 12 oz (340g) penne, rigatoni, or fusilli
- 1 lb (450g) boneless, skinless chicken breast, cut into 1 inch pieces
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 8 oz (225g) Philadelphia cream cheese, cubed
- ¾ cup (180ml) lower sodium chicken broth
- ½ cup (45g) freshly grated Parmesan
- Up to 1 cup reserved pasta water
- 2 tbsp chopped fresh parsley
- Bring a large pot of salted water to a boil. Cook pasta until just al dente, checking a couple minutes early. Reserve 1 cup of pasta water before draining. Do not rinse.
- Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a wide skillet over medium high heat. Sear chicken in a single layer, 3 to 4 minutes per side, until golden and cooked through (165°F / 74°C). Transfer to a plate.
- Lower heat to medium. Add onion and cook 3 to 4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth, scraping up browned bits. Lower heat to medium low, add the cream cheese, and stir until melted and smooth. Keep well below a hard boil.
- Add the drained pasta and a splash of pasta water. Toss over low heat, adding more pasta water gradually, until the sauce coats the pasta evenly.
- Remove from heat and stir in the Parmesan. Return the chicken and any juices, tossing just until warmed through.
- Let rest 1 to 2 minutes off the heat. Stir in parsley and serve immediately.