Description
A delightful combination of creamy, buttery goodness mixed with tender chicken and pasta, perfect for a busy weeknight dinner.
Ingredients
Scale
- 12 ounces of 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
- 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 and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining butter and sauté the minced garlic and diced onion until translucent (3-4 minutes).
- Pour in the heavy cream and chicken broth, stirring to combine. Add Italian seasoning and red pepper flakes. Let the sauce simmer for about 5 minutes until thickened, adjusting with reserved pasta water if necessary.
- Return cooked chicken and drained pasta to the skillet with the sauce. Toss to coat and cook for another 2 minutes to meld flavors.
- Sprinkle grated Parmesan cheese over the top and let it melt. Garnish with fresh parsley before serving.
Notes
For variations, consider using shrimp or sausage. For a vegetarian option, replace chicken with mushrooms or hearty vegetables like zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg