Equipment Needed
- Large skillet
- Pot for boiling pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Serving bowl
Step-by-Step Instructions
As I start making this dish, the first thing I do is gather all my ingredients—nothing like having everything laid out to make the cooking process smoother. I heat up one tablespoon of olive oil in my large skillet over medium heat. Once it shimmers, I toss in the sliced chicken breast and Italian sausage. The sizzle that fills the air can only be described as music to my ears; it’s an instant indication that I’m on the right path. I cook the meat until it’s golden and no longer pink, about 7-10 minutes, making sure to stir occasionally.
Once the chicken and sausage are cooked through, I add the chopped onion and minced garlic to the skillet. This is where the magic really begins; the aroma of the sautéing onion and garlic is simply irresistible! I let them cook for about 3-4 minutes until the onions become translucent. During this time, I keep an eye on things, so nothing burns! If you’ve ever had garlic turn bitter, you know what I’m talking about; those extra seconds matter.
Next, it’s time to pour in the chicken broth and stir in the cream. The sight of that creamy goodness swirling together is downright satisfying. I bring this mixture to a gentle simmer and then stir in the Italian seasoning along with salt and pepper for a touch of flavor. This is also the moment I decide to boil my pasta separately—a must-do to ensure it’s perfectly al dente. I usually boil it for about 8-10 minutes, depending on the package instructions.(See the next page below to continue…)