Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional)
- 8 ounces cooked pasta (penne or fettuccine)
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
- Add heavy cream, Parmesan cheese, oregano, and red pepper flakes. Stir until sauce thickens slightly, about 3-5 minutes.
- Slice cooked chicken and add to the sauce. Mix in cooked pasta until well coated.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For a healthier version, use half-and-half instead of heavy cream.
- Serve with a side of steamed vegetables or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American-Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg