INGREDIENTS

Pasta: I chose penne pasta, but you can use any short pasta for this recipe.

Chicken Breast: Boneless, skinless chicken breasts work best. I like to season the chicken with Italian seasoning, but you can opt for just salt and pepper.

Seasonings: Onions, garlic, sweet basil and thyme add an extra flavor layer to the sauce. Pepper flakes are optional, but I like the contrast of the spicy red pepper flakes with the creamy sauce.

Flour: I use all-purpose flour to thicken the sauce. You can replace it with your favorite all-purpose gluten-free flour.

Chicken Broth: Regular or low-sodium broth works equally well. Or you can substitute it with vegetable broth.

Cream: What can I say? I’m in love with cream. But you can substitute it with half-and-half for a reduced-calorie variation. 

Parmesan: Freshly grated is preferable, but you can use the powdered stuff in a pinch with no problem.

Pesto: Fresh is best! Try any homemade pesto recipe for an extra special touch. But, hey, I get it. Don’t feel guilty if you need to buy a jar.

Galbani Whole Milk Mozzarella Cheese (Italian Style Melt and Stretch): Shredded to make the sauce more creamy

DIRECTIONS

1. Make the Pasta. Boil pasta according to package instructions or until it’s al dente. Drain water, reserving about a cup, set aside.

2. Cook the Chicken: Salt the chicken breast, then season with Italian seasoning. Alternatively, use just salt and pepper. Heat oil in a large saucepan or large skillet over medium heat until hot, and then add the chicken and brown for 4-5 minutes on each side to ensure even brownness. Gently remove the chicken and set it aside.

3. Sauté: Add butter to the same skillet over medium heat until melted, then add onions, garlic, basil and thyme. Sauté for 2-3 minutes, or until the onions wilt.

4. Make the Sauce: Whisk in flour, then turn down the heat to medium-low and cook for about a minute. Pour in heavy cream, Galbani Whole Milk Mozzarella Cheese, and chicken broth while whisking, bring to a boil, then reduce heat to a simmer and cook for about 3-5 minutes or until the sauce has reduced and thickened. Add pesto, parmesan cheese, and red pepper flakes (optional).

5. Mix and Serve: Add cooked pasta to the saucepan and stir to coat. If the sauce is too thick, add the reserved pasta water. Remove from the heat. Serve topped with chicken breast and garnish with fresh chopped basil.