Cooking Instructions

• Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.
• Heat the olive oil in a large pan over medium-high heat and melt the butter in it. Add the chicken and cook for 6-7 minutes or until golden all sides. Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and cook for one minute on medium heat. Add the chicken stock and bring to a boil.
• Stir in the flour and whisk continuously until creamy. Next, pour in the half and half and whisk well so there are no lumps. Simmer for 2-3 minutes until thickened slightly.
• Add the Italian seasoning, red chili flakes and ground black pepper and stir well to combine.
• Stir in the cheddar cheese and whisk well until you have a creamy, thick sauce.
• Add the cooked pasta to the pan and toss well to coat in the sauce. Add some of the reserved pasta water if needed to make the sauce silkier.
• Return the cooked chicken to the pan and toss well to combine. Stir in the grated Parmesan, then adjust the seasoning to taste and serve immediately.