Serves 1
Directions
- 1Heat olive oil in a large pot or deep skillet over medium heat.
- 2Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the finely chopped onion and cook for 3–4 minutes until softened.
- 3Add diced chicken and season with garlic powder, onion powder, smoked paprika, italian seasoning, red pepper flakes, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
- 4Add the ditalini pasta to the pot and stir for about 1 minute to lightly toast it.
- 5Pour in the chicken broth, stir well, bring to a gentle boil, then cover with a lid, reduce heat to medium-low, and cook for 10–12 minutes until pasta is al dente and most liquid is absorbed.
- 6Add the unsalted butter and stir until completely melted.
- 7Pour in the heavy cream and stir until well combined.
- 8Add 1/2 tsp of each garlic powder, onion powder, paprika, plus salt and pepper to taste.
- 9Sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
- 10Stir in the fresh parsley and cook for another 1 minute.
- 11Remove from heat and let the pasta rest for 2–3 minutes to thicken slightly.
- 12Serve warm, garnished with extra grated Parmesan, fresh parsley, and a sprinkle of red chili flakes.
Ingredients
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 4 garlic clove, minced
- 1 onion, finely chopped
- 2 cup chicken broth
- 1 cup heavy cream
- 8 oz ditalini pasta
- 1 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- unspecified unsalted butter
- extra parmesan cheese (optional)
Equipment
large potdeep skillet
Tips
- You can use water instead of chicken broth.
- Red pepper flakes are optional.
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