Description
This creamy chicken pasta is a comforting meal that combines tender chicken with al dente pasta in a rich sauce.
Ingredients
Scale
- 12 ounces pasta (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 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. Cook the pasta according to package instructions until al dente (about 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 chicken pieces, season with salt and pepper, and cook until golden brown (about 6-8 minutes). Remove from skillet and set aside.
- In the same skillet, add the remaining butter, sauté garlic and onion until translucent (about 3-4 minutes).
- Add heavy cream and chicken broth, stir to combine, then sprinkle in Italian seasoning and red pepper flakes. Simmer for about 5 minutes until slightly thickened.
- Return chicken and pasta to the skillet, adjusting seasoning with salt and pepper. Toss to coat everything well and cook for another 2 minutes.
- Sprinkle grated Parmesan over the top and garnish with parsley before serving.
Notes
- For a lighter option, you can use coconut milk instead of heavy cream.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg