Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 medium head of green cabbage, shredded or thinly sliced into ribbons
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Start by slicing the chicken breast into even, bite-sized cubes. Pat them dry with a paper towel and season generously with salt, pepper, and Italian seasoning. Prepare the cabbage by removing the outer leaves, cutting the head into quarters, and slicing it into thin ribbons that resemble fettuccine noodles.
- Heat a large skillet over medium-high heat and add one tablespoon of butter. Once melted, add the chicken pieces in a single layer. Sear the chicken until it is golden brown on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the remaining two tablespoons of butter. Add the shredded cabbage and a pinch of salt. Sauté the cabbage for 5 to 7 minutes, stirring occasionally, until it begins to soften and turn slightly translucent. You want it tender but not mushy.
- Lower the heat to medium. Add the minced garlic to the skillet with the cabbage and cook for 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Once simmering, stir in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens into a creamy consistency.
- Add the cooked chicken back into the skillet with the cabbage and sauce. Toss everything together to ensure the chicken and “cabbage noodles” are thoroughly coated. Let it simmer for another minute to heat everything through. Taste and adjust seasonings if necessary. Garnish with fresh parsley and red pepper flakes before serving hot.
- Cook Time: 35 minutes