Ingredients
- 2 chicken breasts or thighs, boneless
- 8 oz pasta (fettuccine, penne, or spaghetti)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp butter or olive oil
- 1 cup heavy cream or dairy-free alternative
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh herbs (basil, parsley, or oregano)
- 1 cup chicken or vegetable broth
Instructions
- Cook the pasta in boiling salted water until al dente, reserving a cup of pasta water before draining.
- Sauté the chicken in a skillet with butter or olive oil, seasoning with salt and pepper, until cooked through and golden brown.
- Build the sauce by sautéing onions and garlic in the same skillet.
- Deglaze with white wine, scraping up any browned bits.
- Incorporate cream and broth, allowing to simmer and thicken.
- Mix in the chicken and cooked pasta, adding reserved pasta water as needed for sauce consistency.
- Finish with fresh herbs and cheese before serving.
- Serve warm, garnished with additional herbs or cheese.
Notes
Experiment with seasonal vegetables for added nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: Paleo or Gluten-Free (with substitutions)