Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  • 1 tsp garlic powder (5ml)
  • 1 tsp Italian seasoning (5ml)
  • ½ tsp paprika (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 1-2 tbsp (15-30ml) olive oil
  • 3 tbsp (45g) unsalted butter
  • 4-5 cloves garlic, minced
  • 2 tbsp (16g) all-purpose flour
  • 1 ½ cups (360ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
  • ¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Optional: Red pepper flakes, to taste (for heat)
  • 12 oz (340g) dried fettuccine, penne, or pasta of your choice
  • Fresh chopped parsley or basil, for garnish

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Reserve ½ cup of pasta water before draining. Drain and set aside.
  2. Toss chicken pieces with garlic powder, Italian seasoning, paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  4. Melt butter in the same skillet over medium heat.
  5. Add minced garlic and sauté until fragrant (about 1-2 minutes).
  6. Stir in flour and cook for 1 minute to create a roux.
  7. Slowly whisk in chicken broth, ensuring no lumps form.
  8. Stir in heavy cream (or half-and-half) and simmer until the sauce thickens slightly (about 3-5 minutes).
  9. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
  10. Add cooked pasta and seared chicken to the sauce. Toss to coat evenly. Add a splash of reserved pasta water if needed to adjust consistency.
  11. Garnish with fresh parsley or basil and extra Parmesan cheese. Serve immediately.