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Make it vegetarian: Swap chicken for sautéed mushrooms or zucchini for a hearty vegetarian version.
Spice it up: Add diced jalapeños or more chili flakes if you prefer a spicier kick.
Use different protein: Shrimp, turkey, or even tofu work beautifully here.
Dairy-free option: Use coconut milk instead of cream and nutritional yeast instead of Parmesan for a lighter, dairy-free twist.
FAQ
Q: Can I make this dish ahead of time?
A: Absolutely. Prepare the chicken and sauce ahead, then reheat and combine with freshly cooked pasta before serving.
Q: Can I substitute the heavy cream?
A: Yes, you can use half-and-half for a lighter version or coconut cream for a dairy-free option.
Q: Which pasta works best?
A: Short pastas like penne or fusilli are great for holding onto the creamy sauce, but long noodles like linguine or fettuccine work beautifully too.
Q: How do I keep the sauce from getting too thick?
A: Reserve some pasta water before draining—it helps loosen the sauce and adds a touch of extra flavor.
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