Print
Ingredients
For the chicken:
1 pound boneless skinless chicken thighs, cut into bite sized pieces1 tsp sea salt
1/4 tsp pepper
1 tsp Italian seasoning
1 tsp each granulated garlic and onion powder
2 tsp olive oil
2 tbsp butter
For the sauce:
2 tbsp butter4 minced garlic cloves
1 1/2 cups milk
1 1/2 cups heavy cream
pinch chili flakes
1 tsp sea salt
1/8 tsp pepper
juice of one lemon
1/2 cup freshly grated parmesan cheese
1/4 cup fresh chopped parsley
1 pound fettuccine pasta, cooked according to package instructions
Directions
- In a bowl, add chicken. Season with salt, seasonings and olive oil. Mix well and set aside.
- In a large pan, melt 2 tbsp butter. Add the chicken in one layer, on medium-high heat for around 5 minutes or until nicely browned. Flip on cook another 3 minutes until browned. Remove from pan and set aside.
- In the same pan, melt another 2 tbsp butter. Add garlic and cook for around 20 seconds or so.
- Add the milk and cream. Stir, adding red chili flakes, salt and pepper
- add chicken back in with all accumulated juices. Stir, bring to a gentle simmer. Cover, cook until chicken is done. I did around 3 minutes covered, then 5 minutes more uncovered.
- Add the lemon juice, parmesan and parsley. Enjoy!
