Description
A creamy, garlicky skillet pasta with butter-seared chicken and a touch of heat, perfect for quick weeknight dinners.
Ingredients
- 1 lb chicken breast, diced into bite-sized pieces
- 4 cloves garlic, minced
- 1 medium onion, diced
- Fresh parsley, chopped (for finish)
- 1/2 to 1 cup chicken broth (low-sodium preferred)
- 12–16 oz pasta (short shape like penne or fusilli)
- 1 tbsp Italian seasoning
- Red pepper flakes (to taste)
- Salt and freshly ground black pepper
- 2–4 tbsp butter (for cooking and flavor)
- 3/4 to 1 cup heavy cream
- 1 cup Parmesan cheese, finely grated (save a little for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken in a single layer and cook, turning occasionally, until no longer pink in the center (about 5–7 minutes). Season with salt and pepper. Remove the chicken to a plate.
- Add another tablespoon of butter if the skillet is dry. Add the minced garlic and diced onion. Sauté until fragrant and translucent, about 2–3 minutes.
- Stir in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Scrape the browned bits from the bottom of the pan.
- Reduce the heat and let the sauce simmer, stirring occasionally, until it thickens slightly (3–5 minutes). Taste and adjust seasoning.
- Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the noodles are evenly coated with the sauce.
- Stir in the grated Parmesan cheese until melted and glossy. Sprinkle chopped fresh parsley over the top and serve right away.
Notes
For a lighter texture, use half-and-half instead of heavy cream and reduce simmer time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian