Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 oz (225 g) pasta (penne or fusilli)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken strips, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
- Add cooked chicken and pasta to the skillet. Toss until everything is evenly coated with the sauce.
- Serve immediately, garnished with chopped parsley.
Notes
- For a healthier version, you can use evaporated milk instead of heavy cream.
- Feel free to add steamed vegetables like broccoli or spinach for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg