Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz pasta (penne or fettuccine)
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and sauce thickens.
- Slice the cooked chicken and add it back to the skillet. Add cooked pasta and toss everything together until evenly coated in the sauce.
- Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add red chili flakes for some spice.
- Serve with a side of garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg