Creamy Garlic Chicken Pasta

Steps

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1. 1
   Fill a large pot with water and bring to a boil over high heat. Add a tablespoon of salt, then cook the pasta according to package instructions.
   ▶ ≈0:46
2. 2
   While waiting for water to boil, prepare the herb mixture: inspect the parsley and remove any yellowed or wilted leaves, then rinse well. Roughly chop the parsley and add it to a food processor along with about 10 minced garlic cloves (adjust to taste) and an optional piece of onion. Process until smooth.
   ▶ ≈0:53
3. 3
   In a large skillet, melt 4 tablespoons of butter and 4 tablespoons of extra virgin olive oil over high heat. Add the processed herb mixture directly to the hot oil, allowing it to infuse the oil-and-butter mixture with flavor. Cook for 2 to 3 minutes.
   ▶ ≈2:14
4. 4
   Add the 2 lbs of cubed boneless chicken to the herb-infused oil, keeping the heat on high. Cook for about 15 minutes until the chicken is fully cooked and no longer raw.
   ▶ ≈3:52
5. 5
   Drain the cooked pasta and add it to the chicken mixture, stirring gently to combine.
   ▶ ≈5:26
6. 6
   Taste the chicken and adjust seasoning with salt and black pepper to your liking, keeping in mind that the Parmesan cheese is salty. Cook for about 5 more minutes.
   ▶ ≈4:36
7. 7
   Gently pour in 2 to 3 cups of heavy cream and stir gently to combine. Reduce heat to low.
   ▶ ≈5:06
8. 8
   Grate Parmesan cheese into the pasta and stir gently to combine, adjusting the amount to your taste. If you reserved some pasta water, add a splash to adjust the sauce consistency as desired. Stir until everything is well combined.
   ▶ ≈5:45
9. 9
   Serve hot, garnished with additional Parmesan cheese and parsley if desired. Pair with a crisp green salad or crusty bread for a complete meal.
   ▶ ≈6:27