Ingredients:

  • 1 lb penne or fettuccine
  • 1½ lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook 1 lb penne or fettuccine according to the package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  2. While the pasta boils, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken cubes with 1 tsp salt and 1/2 tsp black pepper, add them to the pan, and sear until deep golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium and melt 4 tbsp unsalted butter in the same skillet, scraping up the brown bits. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant. Pour in 1 cup heavy cream and simmer for 3-4 minutes until slightly thickened.
  4. Stir in 1 cup freshly grated Parmesan cheese, whisking constantly until the sauce is smooth and glossy. Return the cooked chicken and drained pasta to the skillet. Toss together, adding the reserved pasta water one tablespoon at a time if the sauce is too thick, until it reaches a velvety consistency.
  5. Fold in 2 tbsp chopped fresh parsley and serve immediately.