Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (or thighs)
- 4 tablespoons butter
- 6 cloves garlic, minced
- 12 ounces fettuccine or penne pasta
- 1½ cups whole milk
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons olive oil
- Juice of half a lemon
Instructions
- Cook the pasta according to package directions in salted boiling water until al dente. Reserve 1 cup of cooking water, then drain and set aside.
- Cut chicken into bite-sized pieces and season with Italian seasoning, paprika, salt, and black pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Sear chicken until golden brown on both sides (about 3-4 minutes each).
- Add minced garlic to the pan and cook until fragrant; then add lemon juice and parsley. Remove from skillet and keep warm.
- In the same skillet, melt more butter and sauté additional minced garlic. Whisk in flour to create a roux.
- Gradually add milk and cream, whisking until slightly thickened. Stir in Parmesan cheese and adjust seasoning with salt, pepper, and nutmeg.
- Combine drained pasta with the sauce; return chicken to the skillet and mix gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 670
- Sugar: 3g
- Sodium: 550mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg