Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Place flour in a shallow bowl and dredge the chicken in the flour, coating both sides.
- Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the floured chicken to the skillet and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
- Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
- Return the chicken to the skillet. Add the remaining 2 tablespoons of butter, chicken broth, chicken bouillon cube, and onion powder. Bring to a simmer, then reduce heat to low, cover, and cook for 20 to 30 minutes, or until the chicken is tender and cooked through.
- While the chicken is simmering, cook your pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Remove the chicken from the skillet again and set aside. Add the heavy cream and grated parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is smooth. The cream may separate slightly.
- Return the chicken to the skillet and let it simmer in the sauce for a few more minutes.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Return the chicken to the skillet with the pasta and sauce. Sprinkle the chopped basil over the top before serving.
Notes
This recipe is easily adaptable. Feel free to use different types of pasta or add vegetables like spinach or broccoli to the sauce.