Ingredients
Equipment
Method
- In a small bowl, combine the garlic powder, onion powder, Italian seasoning, white pepper, and salt.
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces, season with half the spice mixture and cook until brown, about 3 minutes.
- Flip the chicken over, season with remaining spices and cook for another 2 to 3 minutes, until it starts to brown.
- Add the remaining 2 tablespoons of butter, the 2 cups of heavy cream, scrape the bottom of the pan a bit then bring to a boil. Lower the heat to low and simmer until the sauce thickens a bit, 7 to 8 minutes.
- Serve over cooked pasta, garnished with parsley.
Notes
- Tip 1: If you can’t find white pepper, regular pepper will work just fine!
- Tip 2: Cut Chicken Evenly– Slice the chicken into even strips so that it cooks at the same rate and stays juicy.
- Tip 3: Layer Your Seasoning– Adding half the spice blend before cooking and the rest when flipping builds more depth of flavor.
- Tip 4: Sauce Too Thick?– Stir in a splash of reserved pasta water or extra cream to loosen it up.
- Tip 5: Want a Lighter Version?– Swap half the heavy cream for evaporated milk or half-and-half for a slightly less rich but still creamy sauce.
- Tip 6: Best Pasta Choices– Spaghetti or linguini work best, but fettuccine, penne, or even zucchini noodles are great alternatives.
- Tip 7: Reheating Tip– Heat gently over low heat, stirring in a splash of milk or cream to refresh the sauce.