Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced into thin strips
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces penne or your favorite pasta
- Fresh basil and parsley, chopped, for garnish
Feel free to substitute heavy cream with half-and-half for a lighter version or swap Parmesan with Pecorino Romano for a sharper flavor. Personalizing recipes is something I learned from my travels and cooking adventures, so let your kitchen be your canvas!
Instructions
- Begin by cooking your pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Sear for about 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any flavorful bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, red pepper flakes, oregano, and thyme. Let the sauce simmer for 5 minutes, allowing it to thicken slightly.
- Return the chicken to the skillet, along with the cooked pasta. Toss everything together until well coated in the creamy sauce.
- Garnish with fresh basil and parsley before serving.
As you cook, remember that cooking is not just about following recipes but about feeling and tasting, just as my abuela taught me. Adjust the seasoning to your liking, and don’t be afraid to experiment!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International