Description
A rich and comforting pasta dish made with tender chicken, garlic, and a creamy Parmesan sauce, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine or pasta of choice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and heavy cream. Cook until slightly thickened.
- Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until cheese is melted and sauce is smooth.
- Return cooked chicken to the skillet and stir to coat in the sauce.
- Add cooked pasta and toss to combine with the sauce and chicken.
- Simmer for 2-3 minutes until everything is heated through and creamy.
- Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Substitute half-and-half for heavy cream for a lighter version.
- Add spinach or broccoli for extra vegetables.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg