Description
A cozy, buttery pasta dish that combines chicken with a creamy garlic sauce, perfect for busy weeknights.
Ingredients
- 12 ounces pasta of your choice (penne or fettuccine recommended)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (substitute with coconut milk for a lighter option)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese (reserve a little for finishing)
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente (8–10 minutes). Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt 2 tablespoons of butter. Season chicken with salt and pepper, add to the skillet, and cook for 6–8 minutes until golden and cooked through. Remove chicken to a plate.
- In the same skillet, add remaining 2 tablespoons of butter, minced garlic, and diced onion. Sauté until translucent and fragrant, about 3–4 minutes.
- Pour in heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes, let simmer for 5 minutes until slightly thickened.
- Return chicken and drained pasta to the skillet, add Parmesan cheese, and toss to coat. Adjust thickness with reserved pasta water as necessary.
- Serve warm, finishing with extra Parmesan and chopped parsley.
Notes
For a lighter sauce, swap half the cream for broth. Freshly grated Parmesan melts better than pre-grated.