Bourbon Chicken Pasta

Ingredients:

Chicken:

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

• 1 tbsp olive oil

• 1 tbsp butter

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

Bourbon Sauce:

• 1/3 cup bourbon

• 1/2 cup chicken broth

• 1/3 cup brown sugar

• 1/4 cup soy sauce

• 2 tbsp ketchup

• 1 tbsp apple cider vinegar

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1/2 tsp red pepper flakes

• 1 tbsp cornstarch

• 2 tbsp water

Pasta:

• 12 oz penne pasta

• 1 tbsp butter

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped green onions

• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

2. Season the chicken with salt, pepper, and garlic powder.

3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.

4. Reduce the heat to medium. Add bourbon to the skillet and simmer for 2–3 minutes, allowing the alcohol to cook off.

5. Stir in chicken broth, brown sugar, soy sauce, ketchup, vinegar, garlic, ginger, and red pepper flakes.

6. Simmer the sauce for 3–4 minutes.

7. Whisk together cornstarch and water. Stir the slurry into the sauce and simmer for 1–2 minutes, until slightly thickened.

8. Return the chicken to the skillet and toss to coat in the bourbon sauce.

9. Stir in the heavy cream and butter. Simmer gently for 2 minutes.

10. Add the cooked pasta and Parmesan cheese. Toss until the pasta is evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.

11. Sprinkle with green onions and fresh parsley.

12. Serve hot with additional Parmesan, if desired.