Description
A comforting and creamy pasta dish featuring chicken, garlic, and a rich sauce, perfect for weeknight dinners.
Ingredients
Scale
- 8 ounces pasta (gluten-free pasta can be substituted)
- 1 pound chicken breast (plant-based chicken can be used for a vegan option)
- 4 tablespoons butter (use non-dairy butter for a vegan option)
- 3 cloves garlic (minced)
- 1 medium onion (yellow or white)
- 1 cup heavy cream (coconut milk works as a great dairy-free alternative)
- 1 cup chicken broth (vegetable broth for vegetarian offering)
- 1/2 cup Parmesan cheese (nutritional yeast can be used for a vegan option)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook 8 ounces pasta until just shy of al dente, usually 8 to 10 minutes, then drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat a large skillet over medium-high heat and melt 2 tablespoons butter. Add the seasoned, cut chicken pieces and sear for 4 to 5 minutes per side, until cooked through. Remove chicken and set aside.
- Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add 1 medium chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add 3 cloves minced garlic, cook for about 30 seconds until fragrant, then sprinkle in 2 teaspoons Italian seasoning and 1/4 teaspoon red pepper flakes, stirring to bloom the spices.
- Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits, then bring to a gentle simmer for 1 to 2 minutes.
- Stir in 1 cup heavy cream, simmer gently for 3 to 5 minutes, letting the sauce thicken slightly, then whisk in 1/2 cup Parmesan until smooth.
- Return the chicken to the skillet, nestle it in the sauce, and add the drained pasta. If the sauce seems too thick, add reserved pasta water a splash at a time to reach a silky coating.
- Taste and season with 1 teaspoon salt and 1/2 teaspoon pepper, adjusting red pepper flakes if you want more heat.
- Turn off the heat and stir in 2 tablespoons fresh parsley for brightness, then serve immediately while warm and comforting.
Notes
For a dairy-free version, use non-dairy butter and coconut milk, and substitute Parmesan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg