Ingredients:

  • 12 oz (340 g) fettuccine or penne pasta
  • Salt, for pasta water
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 tsp (5 g) garlic powder
  • Salt and pepper, to taste
  • 2 tbsp (30 g) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 cup (240 ml) chicken broth
  • ½ tsp (2 g) Italian seasoning
  • ½ tsp (2 g) red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  2. Season chicken breasts with garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing.
  3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Lower heat to medium, add chicken broth, and bring to a gentle simmer. Stir in heavy cream, Italian seasoning, and red pepper flakes (if using). Gradually whisk in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.
  4. Add drained pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water as needed. Sliced chicken can either be mixed in or served on top of the pasta.
  5. Garnish with chopped parsley and serve immediately.