Description
A delightful dish that combines tender chicken in a creamy garlic butter sauce with your favorite pasta, making it a perfect cozy weeknight dinner.
Ingredients
- 12 ounces pasta of your choice (penne, fettuccine, or rigatoni)
- 1 pound boneless and skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (about 8–10 minutes). Reserve 1 cup of pasta water, then drain and set the pasta aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of butter to the skillet. Sauté minced garlic and diced onion until translucent and fragrant, about 3–4 minutes.
- Pour in the heavy cream and chicken broth, stirring in the Italian seasoning and red pepper flakes. Let the sauce simmer for 4–5 minutes until slightly thickened. If it becomes too thick, loosen it with the reserved pasta water.
- Return the chicken and drained pasta to the skillet, tossing to coat evenly. Heat through for 1–2 minutes.
- Sprinkle the grated Parmesan over the pasta and allow it to melt into the sauce. Garnish with chopped parsley and serve warm.
Notes
For a lighter option, swap chicken for shrimp or sautéed vegetables. You can also make it dairy-free by using coconut milk and skipping Parmesan.