In a medium or large pan over medium-high heat, melt the butter.

Add the chicken and sprinkle it with salt and pepper. Stir it around and brown the chicken on all sides, making sure it’s cooked through.

Once the chicken is cooked, transfer it to a plate and set it aside.

In the same pan, add in the onions and garlic. Stir for 1–2 minutes until fragrant.

Pour in the chicken stock and stir well.

Turn the heat down to medium. Slowly add the heavy cream, stirring as you go.

Gradually add the Parmesan cheese stirring constantly until it is all incorporated.

Add the pepperoncinis and the cooked chicken back into the pan. Stir everything until nicely coated, then turn off the heat.

Serve over rice, pasta, potatoes or alone.