Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Ingredients
- 12 oz Texas shaped pasta
- 1 lb chicken breast
- ½ stick unsalted butter
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- salt to taste
Instructions
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First cook the pasta according to package directions.
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Cut chicken breast into bite size pieces.
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Season chicken with salt and pepper. Make sure you don't put too much salt.
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Sprinkle the chicken with onion powder, garlic powder, oregano and parsley.
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Mix well until the chicken is well coated in all sides. Set aside.
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In a saucepan over medium high heat, put butter to melt.
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Toss in the chicken pieces and stir occasionally for 5 to 10 minutes or until the chicken is cooked.
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Pour in the heavy cream.
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After the cream start to bubble, reduce the heat to low and let simmer for about 10 minutes.
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Add the grated parmesan cheese. Stir until melted and the sauce has thickened.
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Taste for salt and pepper and adjust the seasoning if needed.
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Toss in the pasta. Mix well to coat the pasta with the sauce then turn off the heat.
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Serve.