Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts, cut into strips or cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 ml) heavy cream or half-and-half
- 1 teaspoon Italian seasoning or dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken, season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring well. Gradually add the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
- Add the cooked chicken back into the skillet with the sauce. Stir to coat evenly. Toss in the cooked pasta and mix thoroughly to coat every strand with the sauce.
- Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley. Serve hot and enjoy your flavorful Parmesan chicken pasta!
Notes
- For a healthier version, substitute heavy cream with Greek yogurt added at the end off heat.
- Try adding vegetables like spinach or cherry tomatoes for extra nutrition.
- Ensure not to overcook the pasta to maintain the ideal al dente texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg