Description
A buttery, creamy pasta dish that’s easy to make and bursting with flavor, perfect for weeknight dinners.
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
- 1 cup chicken broth (low-sodium preferred)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- 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 (8-10 minutes). Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown. Remove chicken and set aside.
- In the same skillet, add the remaining butter and sauté the minced garlic and diced onion for 3-4 minutes until translucent.
- Pour in the heavy cream and chicken broth, stir to combine, and add Italian seasoning and red pepper flakes. Let simmer for 5 minutes until slightly thickened.
- Return the cooked chicken and drained pasta to the skillet. Toss to coat everything in the sauce, cooking for an additional 2 minutes.
- Sprinkle grated Parmesan cheese over the top, let it melt, and garnish with parsley before serving.
Notes
Adjust the level of spice with red pepper flakes and use pasta water to adjust the sauce consistency.