Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces pasta (such as penne or fettuccine)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon (optional for brightness)
Feel free to substitute the heavy cream with half-and-half for a lighter option or add a sprinkle of red pepper flakes if you like a bit of heat. Cooking is all about adapting recipes to fit your personal taste, much like how my Abuela taught me to cook with my senses rather than strict measurements.
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
- Return the chicken to the skillet, along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired creaminess.
- Stir in the lemon zest and garnish with fresh parsley before serving.
Remember, cooking is an art, not a science. Trust your instincts — if the sauce feels too thick, a splash of pasta water works wonders, just like adding a dash of love to every family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International