Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 8 oz uncooked pasta (penne or fettuccine)
- Fresh basil, for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- Sauté minced garlic in the same skillet for 1 minute. Add chicken broth, heavy cream, and simmer for 3-4 minutes until thickened. Stir in Parmesan and Italian seasoning.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Slice cooked chicken into strips and return to the skillet. Add pasta and toss to coat with the sauce. Warm through, garnish with basil, and serve.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently with a splash of milk or cream to maintain creamy texture.
- Fresh basil adds a bright flavor; substitute with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg