Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 8 oz short pasta (penne, rotini, or bow-tie)
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 oz cream cheese, softened and cubed
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Season the cubed chicken with paprika, salt, and pepper. Add the chicken to the pan and cook until the edges are golden brown (about 5-7 minutes). Stir in the minced garlic during the last 60 seconds of browning until fragrant.
  2. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the browned bits. Stir in the dry pasta. Bring the liquid to a gentle boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced by half.
  3. Turn the heat to low. Stir in the cubed cream cheese until fully melted and smooth. Fold in the shredded cheddar and Parmesan, stirring gently until the sauce reaches a velvety sheen. Remove from heat immediately.
  4. Garnish with chopped fresh parsley before serving.