Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 ½ cups Chicken broth
- 1 ½ cups Heavy cream
- 8 oz Fettuccine or Penne pasta (uncooked)
- 1 cup Freshly grated Parmesan cheese
- ½ tsp Salt (plus more to taste)
- ¼ tsp Black pepper
- Optional garnish: Fresh chopped parsley and red pepper flakes for festive color
Instructions
- Step 1: Sauté the Chicken. Place a large pot or deep skillet over medium-high heat. Melt the butter and add the chicken pieces. Season with salt and pepper. Sauté the chicken for about 5-6 minutes until it is browned on all sides and cooked through. Stir in the minced garlic during the last minute of cooking, ensuring it becomes fragrant but does not burn.
- Step 2: Simmer the Pasta. Pour the chicken broth and heavy cream directly into the pot with the chicken. Add the uncooked pasta. Bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for 10-12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. The pasta will absorb the liquid and create a thick, creamy base.
- Step 3: Melt and Emulsify. Once the pasta is tender and most of the liquid has been absorbed, turn off the heat. Stir in the freshly grated Parmesan cheese. Keep stirring until the cheese melts completely into a silky sauce. If the sauce is too thick, splash in a tablespoon of milk or broth. Garnish generously with fresh parsley and a pinch of red pepper flakes for that classic Christmas aesthetic.
- Cook Time: 20 minutes