Ingredients
Scale
- 12 ounces pasta (e.g., penne or fettuccine)
- 1 pound boneless, skinless chicken breast
- 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
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced chicken; season with salt and pepper. Cook until golden brown and cooked through (6-8 minutes). Remove and set aside.
- In the same skillet, melt remaining butter. Sauté garlic and onion until translucent (3-4 minutes).
- Stir in heavy cream and chicken broth; add Italian seasoning and red pepper flakes. Simmer for about 5 minutes until slightly thickened.
- Return the chicken and drained pasta to the skillet; mix well to coat everything with sauce. Adjust seasoning if necessary.
- Top with grated Parmesan cheese; let melt before serving. Garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 325g)
- Calories: 680
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg