Ingredients
Main Ingredients
- 12 ounces Pasta of your choice (e.g., penne or fettuccine)
- 1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Butter (unsalted is recommended)
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Heavy cream (or substitute with coconut milk for a lighter option)
- 1 cup Chicken broth (low-sodium preferred)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Method
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Once cooked, reserve 1 cup of pasta water, drain it, and set it aside.
Sautéing Chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook for about 6-8 minutes until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
Creating the Sauce
- In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (about 3-4 minutes).
Combining Ingredients
- Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if needed. Toss everything together to ensure the chicken and pasta are coated in the creamy sauce, and let it cook for another 2 minutes to meld the flavors.
Serving
- Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving. Enjoy warm!
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
Notes
To store leftovers, allow the pasta to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or cream to revive the sauce's creamy texture. For added flavor, marinate the chicken in Italian seasoning for 30 minutes before cooking.
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