Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into bite-sized pieces
- 12 oz Penne or Fettuccine pasta
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
- Red pepper flakes (optional for heat)
Instructions
- Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside. - Step 2: Sear the Chicken
While the pasta cooks, season your chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. - Step 3: Create the Garlic Parmesan Sauce
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Toss in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. - Step 4: Combine and Garnish
Add the cooked pasta and the seared chicken back into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Garnish with fresh parsley and red pepper flakes before serving hot.
- Cook Time: 35 minutes