Description
A rich and creamy pasta dish that combines tender chicken with a zesty sauce, creating a comforting meal perfect for any occasion.
Ingredients
Scale
- 12 ounces pasta of your choice (e.g., 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
- Cook the pasta in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chicken and season with salt and pepper. Cook until golden brown and done, about 6–8 minutes. Remove chicken and keep warm.
- In the same skillet, add remaining butter, then garlic and onion. Sauté until onions are translucent, about 3–4 minutes.
- Pour in heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes, simmer for 5 minutes. Use reserved pasta water to adjust sauce consistency if needed.
- Return chicken and drained pasta to the skillet. Stir to combine and cook for an additional 2 minutes.
- Serve topped with grated Parmesan cheese and garnish with parsley if desired.
Notes
This dish can be made ahead of time and reheated gently. For a lighter version, substitute heavy cream with coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg