Ingredients
๐ฅ 1 pound fettuccine or penne pasta
๐ฅ 1 lb boneless, skinless chicken breast, sliced into bite-sized pieces
๐ฅ 2 tablespoons olive oil
๐ฅ 4 cloves garlic, minced
๐ฅ 1 teaspoon red pepper flakes
๐ฅ 1 cup chicken broth
๐ฅ 1 cup heavy cream
๐ฅ 1/2 cup grated Parmesan cheese
๐ฅ 2 tablespoons fresh parsley, chopped
๐ฅ Salt and black pepper to taste
Instructions
๐จโ๐ณ Cook pasta according to package directions; drain and set aside.
๐จโ๐ณ In a large skillet, heat olive oil over medium-high heat.
๐จโ๐ณ Add chicken and cook until golden brown and cooked through, about 6-8 minutes.
๐จโ๐ณ Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
๐จโ๐ณ Pour in chicken broth and heavy cream, stirring until sauce begins to thicken.
๐จโ๐ณ Add cooked pasta to the skillet and toss until well coated.
๐จโ๐ณ Stir in Parmesan cheese and fresh parsley.
๐จโ๐ณ Season with salt and pepper to taste and serve immediately.
Notes
For extra flavor, add a splash of white wine during cooking. Leftovers reheat well on the stove with a bit of milk or cream.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 520
- Sugar: 5
- Sodium: 350
- Fat: 26
- Carbohydrates: 42
- Fiber: 2
- Protein: 28