Description
A quick and easy comfort food that combines buttery, creamy sauce with pasta and chicken for a delicious meal in just 30 minutes.
Ingredients
- 12 ounces pasta of your choice (penne or fettuccine)
- 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 (or coconut milk for a lighter option)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 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 salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, drain the pasta, and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken pieces, season with salt and pepper, and cook for 6 to 8 minutes until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the remaining butter and sauté minced garlic and diced onion for 3 to 4 minutes until translucent.
- Pour in the heavy cream and chicken broth, stirring to combine. Add Italian seasoning and red pepper flakes. Let it simmer gently for 5 minutes to thicken slightly, adjusting with reserved pasta water as needed.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together and let it cook for another 2 minutes to meld flavors.
- Sprinkle grated Parmesan over the top before serving, garnish with parsley, and enjoy warm.
Notes
This dish tastes even better the next day as leftovers. Adjust the spice level by adding more red pepper flakes if desired.