Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook until al dente, about 8 to 10 minutes.
- Scoop out and reserve 1 cup of the pasta water, then drain the pasta and set aside.
Sear the Chicken
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Season the chicken pieces with salt and pepper.
- Add them in a single layer and cook, stirring occasionally, until golden and cooked through, about 6 to 8 minutes.
- Transfer the chicken to a plate and tent loosely.
Build the Base
- In the same skillet, melt the remaining 2 tablespoons of butter.
- Add the minced garlic and diced onion.
- Sauté for 3 to 4 minutes, stirring, until fragrant and translucent but not browned.
Make the Sauce
- Pour in the heavy cream and chicken broth.
- Stir in the Italian seasoning and red pepper flakes.
- Bring the mixture to a gentle simmer and cook for 4 to 6 minutes, stirring occasionally, until the sauce thickens slightly.
- If the sauce becomes too thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency.
Combine and Finish
- Return the seared chicken to the skillet and add the drained pasta.
- Toss everything together over low heat for 1 to 2 minutes until heated through and well coated.
- Stir in the grated Parmesan and adjust salt and pepper to taste.
- If the sauce looks tight, add more reserved pasta water a tablespoon at a time.
Serve
- Plate the pasta, sprinkle with additional Parmesan if you like, and garnish with chopped fresh parsley. Serve warm.
Nutrition
Notes
Serve this pasta with a crisp green salad and crusty bread. For a lighter plate, pair it with roasted vegetables or add quick-cooking vegetables to the skillet during the last minute. Refrigerate leftovers; reheat gently with a splash of water or broth.