Description
A delightful dish that combines tender chicken, creamy sauce, and pasta in one skillet, perfect for weeknight meals.
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 water according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown. Remove and set aside.
- Add the remaining butter to the skillet, sauté the garlic and onion until translucent, about 3-4 minutes.
- Add the heavy cream and chicken broth, stirring in the Italian seasoning and red pepper flakes. Simmer for about 5 minutes until slightly thickened.
- Return the chicken and pasta to the skillet, adjust with reserved pasta water as needed, seasoning to taste. Toss to combine and cook for an additional 2 minutes.
- Sprinkle with Parmesan cheese and let it melt. Garnish with parsley before serving.
Notes
You can substitute heavy cream with coconut milk for a lighter version. Adjust spice levels with red pepper flakes as desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg