A creamy and flavorful chicken pasta dish with a hint of garlic and fresh herbs.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the diced onion until translucent.
Ensure the onion is finely diced for even cooking and better texture.
Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken breast pieces to the skillet and cook until fully cooked through.
Cut the chicken into even-sized pieces for uniform cooking.
Pour in the cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
Add a pinch of nutmeg to the sauce for a subtle depth of flavor.
Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
Use tongs to mix the pasta and sauce thoroughly.
Garnish with fresh parsley and serve immediately.
Serve with extra grated Parmesan on the side for added flavor.
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