Ingredients
Scale
- 1 lb chicken breasts, cubed
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz pasta (penne or spaghetti)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cubed chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
- Pour in heavy cream, bringing it to a simmer. Add grated Parmesan cheese and stir until melted and creamy.
- Return cooked chicken to the skillet. Toss with sauce to coat evenly.
- Add cooked pasta to the skillet and mix well. Garnish with chopped parsley and additional Parmesan if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes or fresh basil.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer, toss
- Cuisine: American
- Diet: Gluten-Free if using gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg