Cubed chicken sautéed with garlic, red onion, and yellow bell pepper, then tossed with angel hair pasta in a velvety Parmesan cream. An Olive Garden-inspired classic made better at home.
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 3 cloves fresh garlic, minced
- 1 medium red onion, diced
- 1 yellow bell pepper, diced
- 1 stick butter
- 5 Tbsp olive oil, divided
- 1 pint heavy whipping cream
- 1 package angel hair pasta
- 2 tsp salt, divided
- 2 tsp black pepper, divided
- 2 tsp garlic powder, divided
- 1 cup freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and bell pepper.
Sauté until softened. Remove and set aside.
Season cubed chicken with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder. Add remaining olive oil to skillet and cook chicken until golden and fully cooked.
Remove and set aside. In a saucepan, melt butter over medium heat.
Add fresh garlic and sauté until fragrant, being careful not to brown. Season with remaining salt and pepper.
Pour in heavy whipping cream and simmer for 5 to 8 minutes until slightly thickened. Stir in remaining garlic powder and Parmesan cheese until smooth and creamy.
Remove from heat. Combine cooked pasta, chicken, and sautéed vegetables in a large bowl.
Pour sauce over mixture and gently toss until evenly coated. Serve warm with extra Parmesan if desired.