Description
A symphony of comforting flavors, where tender chicken, kissed with garlic and Parmesan, mingles with perfectly cooked pasta. This dish is easy enough for a weeknight, yet elegant enough for company.
Ingredients
For the Chicken:
1 tbsp avocado oil or olive oil
1 lb boneless, skinless chicken breast butterflied or beaten down to about ½” thickness
1 tbsp italian seasoning
½ tsp paprika
salt & pepper to taste
For the Pasta:
1 tbsp avocado oil or olive oil
1 tbsp unsalted butter
½ jumbo yellow onion diced (1 cup)
4–6 large cloves garlic minced
8 oz dry penne pasta (normal, gluten free or protein pasta)
2 cups chicken broth
1 cup finely grated parmesan cheese
½ cup heavy cream
2 tbsp chopped parsley
Instructions
First, season the chicken with Italian seasoning, paprika, salt, and pepper. Then, heat oil in a pan, cook chicken until done, and set aside. Next, saut onion and garlic in the same pan, then add chicken broth and pasta. Cook until pasta is tender. Finally, stir in Parmesan, cream, and parsley, add the sliced chicken, and serve.
Notes
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Don’t overcook the pasta! Cook it al dente, so it holds its shape when tossed with the sauce.
Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Adjust the amount of pasta water you use to control the creaminess of the sauce.
Grate your own Parmesan cheese for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified