Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 12 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and slice.
- In the same skillet, sauté garlic until fragrant, about 1 minute.
- Add heavy cream and Parmesan cheese, stirring until smooth. Let simmer until slightly thickened.
- Return chicken slices to the skillet, tossing to coat in the sauce.
- Combine cooked pasta with the sauce and chicken. Garnish with parsley and serve hot.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg