Grandma would prepare this each Sunday morning before we went to church. It’s still my favorite!

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.

Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy.

Add the cooked pasta and chicken back to the skillet, tossing to coat everything in the sauce.

Sprinkle with fresh parsley before serving.

For a lighter version, you can substitute half-and-half for the heavy cream. If you’re a fan of spice, add a pinch of red pepper flakes to the garlic for a little kick. You can also switch up the protein by using shrimp or even mushrooms for a vegetarian option. For added flavor, consider incorporating a splash of white wine to the sauce before adding the cream.