12 ounces Pasta of your choice (e.g., penne or fettuccine)
1 pound Chicken breast, boneless and skinless, cut into bite-sized pieces
4 tablespoons Butter (unsalted recommended)
4 cloves Garlic, minced
1 medium Onion, diced
1 cup Heavy cream (or coconut milk for a lighter option)
1 cup Chicken broth (low-sodium preferred)
1 cup Parmesan cheese, grated
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: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Once cooked, reserve 1 cup of pasta water, drain it, and set it aside.
Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning and red pepper flakes. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
Combine Pasta and Chicken: Return the cooked chicken and drained pasta to the skillet with the sauce. Adjust seasoning with additional salt and pepper if needed. Toss everything together and let it cook for another 2 minutes.
Serve: Sprinkle grated Parmesan cheese over the top and let it melt into the dish. Garnish with fresh parsley before serving to add a pop of color.
Notes
This dish pairs beautifully with a simple arugula salad or crusty bread.