Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 12 oz penne or fettuccine pasta
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1 tsp dried Italian seasoning
  • Fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Pat chicken strips dry with paper towels. Season with salt, pepper, and garlic powder.
  3. Heat olive oil and butter in a skillet over medium-high heat until the butter foams. Add chicken in a single layer and cook for 3-4 minutes without moving to develop a mahogany crust, then flip and cook for another 3 minutes. Remove chicken to a plate.
  4. Lower skillet heat to medium. Add minced garlic and Italian seasoning, sautéing for 1 minute until fragrant.
  5. Pour in heavy cream and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Lower the heat and slowly whisk in the grated Parmesan cheese to create a stable emulsion. Stir in a splash of reserved pasta water to achieve a glossy consistency.
  7. Return the seared chicken and cooked pasta to the skillet, tossing until fully coated in the sauce. Garnish with chopped fresh parsley.