Ingredients
Scale
- 12 ounces pasta (penne or fettuccine)
- 1 pound boneless, skinless chicken breast, diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or coconut milk)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente (8-10 minutes). Reserve 1 cup pasta water, drain, and set aside.
- In a skillet, melt 2 tablespoons butter over medium heat. Add chicken, season with salt and pepper, cooking until golden brown (6-8 minutes). Remove chicken from skillet.
- Add remaining butter to the skillet. Sauté garlic and onion until translucent (3-4 minutes).
- Stir in heavy cream and chicken broth. Add Italian seasoning and red pepper flakes; let simmer for 5 minutes.
- Return chicken and pasta to the skillet; mix well. Adjust seasoning if necessary; cook for another 2 minutes.
- Top with Parmesan cheese and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 3g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg