Simple One-skillet Chicken Alfredo Pasta

1 ½ pounds skinless, boneless chicken breasts

1 teaspoon minced garlic

¼ cup chopped fresh flat-leaf parsley (optional)

4 cups chicken broth, preferably low-sodium

1 package (1 pound) penne rigate or ziti

2 tablespoons unsalted butter

1 ½ cups heavy (whipping) cream or half-and-half, warmed

1 cup freshly grated Parmesan, plus more for serving

Kosher or coarse salt and freshly ground black pepper, to taste

In a large nonstick skillet, heat oil over medium-high heat; add chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
Add chicken broth to skillet; bring to a boil over high heat. Add pasta; reduce heat, cover and simmer until pasta is tender, 12-14 minutes. Return chicken and accumulated juices to skillet; cook until chicken is cooked through, 2-3 minutes. Remove chicken to cutting board.
Add watercress to skillet, stir and cook until wilted, 1 minute. Return chicken and accumulated juices to skillet; heat through.
Top each serving with Parmesan and serve with lemon wedges, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m