Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) onion powder
  • 1/4 teaspoon (1.25g) paprika
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta of your choice (penne, fettuccine, or rotini work well)
  • 8 cups (2 Liters) water
  • 1 tablespoon (15ml) salt
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 teaspoon (1.25g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Drain pasta and set aside.
  2. In a bowl, toss chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  3. Heat the skillet over medium-high heat. Add the seasoned chicken and cook until cooked through (internal temperature of 165°F/74°C) and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant (but don't let it brown!).
  5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Stir in heavy cream, Parmesan cheese, parsley, and red pepper flakes (if using). Season with salt and pepper to taste. Reduce heat to low and simmer for 2-3 minutes, or until sauce has thickened slightly.
  7. Add the cooked pasta and cooked chicken to the creamy sauce. Toss to coat evenly.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.