Ingredients

How to make it

  • Remove the cream from the fridge and measure it out into a measuring cup, to allow it to warm up to room temperature.
  • Cook the pasta in a large pot of boiling salted water until al dente. Drain.
  • Salt and pepper the breasts liberally on both sides.
  • Slice each breast twice lengthwise, then brown/cook chicken in a Dutch oven or other large pot in olive oil on all sides until golden and cooked through.
  • Remove chicken and then cut into 1/4" thick slices. Set aside. Turn heat to low.
  • Add the garlic and red pepper flakes to the pot with 3 tablespoons of olive oil and saute for a couple minutes, or until fragrant. The pot will still have residual heat. Try not to overcook the seasonings.
  • Add the cooked (and still warm) pasta and turn heat off.
  • Add the cream, the chicken and parsley to the spiced pasta and season again with salt and pepper. Mix all together until all the pasta is coated with the spicy cream sauce.
  • Add the juice of 2 lemons, the cheeses, and mix again gently. The cheese will melt and thicken the sauce.
  • Serve.

Reviews & Comments 2

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    " It was excellent "
    lacrenshaw ate it and said...
    I vote with the kids! Thanks a lot for this post, darbar! ^5
    Lorraine
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    " It was excellent "
    sparow64 ate it and said...
    sounds wonderful
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