Description
A bold fusion of creamy garlic and fiery chili flakes, paired with tender chicken, creating a balanced and addictive dish. Sharp parmesan tempers the heat for a velvety indulgence.
Ingredients
2 lbs (900g) boneless chicken breast (can use thighs for richer flavor)
1 cup (240ml) heavy cream (full fat for best texture)
4 cloves garlic (minced)
1 tbsp + 1 tsp red chili flakes (adjust based on heat preference)
1 cup grated parmesan (use fresh for stronger umami)
2 tbsp (30ml) unsalted butter (for sautéing)
Instructions
Marinade chicken breast in olive oil, salt, and pepper for 15 minutes
Sauté garlic and chili flakes in butter until fragrant (2 minutes)
Add chicken stock, reduce by half. Stir in cream and chili flakes, simmer 5 minutes
Whisk in parmesan until smooth. Add reserved chili flakes (1 tsp) for extra heat
Toss cooked pasta or shredded chicken in sauce. Garnish with additional parmesan
Notes
Use fresh chili flakes for more aromatic heat; store in airtight container to maintain potency
Test chicken doneness at 160°F (71°C) to avoid drying
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 180mg