Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 8 ounces whole wheat pasta
- 1 cup grated parmesan cheese
- 1 cup heavy cream or Greek yogurt for a lighter option
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken breasts, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Reduce heat to low, stir in heavy cream or Greek yogurt, and cook until warmed through, about 2 minutes.
- Mix in grated parmesan cheese until melted and sauce is creamy.
- Add cooked pasta to the skillet, toss to combine, and heat through for 1-2 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute Greek yogurt for a lighter, tangy sauce.
- Use gluten-free pasta if needed.
- For extra flavor, add red pepper flakes or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer, toss
- Cuisine: Italian-American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 110mg