Description
A creamy pasta dish featuring tender chicken, enriched with garlic and a rich butter sauce.
Ingredients
- 12 ounces of pasta (penne or fettuccine)
- 1 pound of boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 tablespoons of unsalted butter
- 4 cloves of garlic (minced)
- 1 medium onion (diced)
- 1 cup of heavy cream (or coconut milk for a lighter option)
- 1 cup of low-sodium chicken broth
- 1 cup of grated Parmesan cheese
- 1 tablespoon of Italian seasoning
- 1 teaspoon of 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 8-10 minutes. Reserve 1 cup of pasta water before draining and set it aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Cook for about 6-8 minutes until the chicken achieves a golden brown color and is cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Sauté garlic and diced onion until they turn translucent, about 3-4 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Incorporate Italian seasoning and red pepper flakes, allowing the sauce to simmer gently for about 5 minutes until it thickens slightly. If it’s too thick, add reserved pasta water to achieve desired consistency.
- Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if necessary. Toss everything together until well-coated, cooking for another 2 minutes to meld the flavors.
- Top each serving with grated Parmesan cheese and garnish with fresh parsley if desired. Serve warm.
Notes
For a lighter option, replace heavy cream with coconut milk. Adding vegetables like spinach or sun-dried tomatoes can enhance the dish.
