Ingredients
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1/2 cup butter
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2 tablespoons olive oil
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2 green onions, chopped
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2 tablespoons fresh minced garlic (can use less)
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3 tablespoons lemon juice (or to taste)
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4 boneless skinless chicken breasts
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1 teaspoon seasoning salt (or to taste)
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black pepper
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1/2-3/4 cup whipping cream (use whipping cream only!)
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1/4-1/3 cup grated parmesan cheese (or to taste, more for topping)
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1 lb thin spaghetti, cooked (or to taste, or use penne pasta)
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1/2 teaspoon dried red pepper flakes (to taste, or use pinch cayenne)
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2 teaspoons dried Italian seasoning
Instructions
- Slice the chicken breasts into four long strips; set aside.
- In a large skillet melt 1/2 cup butter with the olive oil over medium heat; add green onions, red pepper flakes, Italian seasoning and garlic; cook stirring for 2 minutes no more than 2 minutes or the garlic will start to burn) then stir in lemon juice.
- Add in chicken strips then sprinkle with seasoned salt and black pepper; cook stirring with wooden spoon over medium heat for 3-4 minutes.
- Reduce heat to low and cook for about 15-20 minutes or until the chicken is thoroughly cooked through.
- Add in whipping cream and Parmesan cheese, stirring continuously until heated and mixed through, about 6-8 minutes (there might be traces of butter around the edges of the skillet, don't worry everything will mix in together once it is tossed with the pasta).
- Add in cooked pasta; toss with the cream sauce to coat, then sprinkle with more Parmesan cheese.