Instructions:
Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest.
Step 3: In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
Step 4: Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth.
Step 5: Bring the sauce to a gentle simmer, stirring frequently. Add Parmesan cheese and stir until melted and the sauce is creamy.
Step 6: Add cooked pasta to the sauce and mix well to coat evenly.
Step 7: Slice the cooked chicken and lay it over the creamy pasta. Garnish with red pepper flakes and fresh parsley before serving.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to maintain creaminess. Not recommended for freezing, as the sauce may separate.
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