Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 12 oz (340 g) of your favorite pasta (fettuccine or penne works well)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder if desired. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Rest, then slice into strips.
- Bring salted water to a boil and cook pasta al dente. Drain, rinse with cold water, and set aside.
- In the same skillet, sauté garlic in olive oil for 30 seconds. Pour in heavy cream, simmer for 2-3 minutes. Gradually stir in Parmesan cheese until smooth. Season with salt, pepper, and red pepper flakes if using.
- Add cooked pasta and sliced chicken to the sauce. Toss to coat and heat through. Garnish with chopped parsley before serving.
Notes
- Use freshly grated Parmesan for better flavor and melting quality.
- Adjust cream and cheese to desired sauce thickness.
- For richer flavor, stir in a spoonful of cream cheese or nutmeg.
- Toss pasta with a little olive oil after draining to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: All Diets
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: Thirty grams
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg