Grandma would prepare this each Sunday morning. 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. Add the chicken pieces, season with salt and pepper, and cook until 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.

Reduce the heat to medium and pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until melted and the sauce is smooth.

Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together until the pasta is well coated with the sauce.

Stir in the chopped parsley, basil, and thyme, then remove from heat.

Serve the pasta in bowls, garnished with additional fresh herbs if desired.

For a lighter version, substitute half-and-half for the heavy cream. You can also add vegetables like spinach or broccoli for added nutrition. If you have picky eaters, consider using a milder cheese like mozzarella. For a bit of spice, add a pinch of red pepper flakes to the sauce. This dish can also be made with shrimp instead of chicken for a seafood twist.