Love is... when my hubby begs me to make this recipe over and over again

Prepare the chicken: Begin by cutting the chicken breast into bite-sized cubes. Season with a pinch of salt and pepper.
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving about a cup of pasta water.
Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, cooking until softened and fragrant (about 3 minutes).
Cook the chicken: Add the chicken cubes to the skillet, cooking until browned on all sides (about 5-7 minutes). If needed, add a bit of butter for extra richness.
Make the sauce: Pour in the chicken broth and let it simmer for a few minutes, allowing the flavors to combine. Add the heavy cream and bring to a gentle simmer, stirring occasionally.
Combine pasta and sauce: Add the cooked pasta to the skillet, stirring to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Finish the dish: Stir in the grated Parmesan cheese and dried Italian herbs, if using. Let everything cook together for an additional 2-3 minutes.
Serve and garnish: Transfer to serving plates and garnish with fresh parsley and additional Parmesan cheese.
Serving and Storage Tips:

continued on the next page