Ingredients
Scale
- 8 oz (225 g) pasta (penne or fettuccine)
- 2 boneless, skinless chicken breasts, sliced
- 3 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream or full-fat milk
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through. Remove and set aside.
- In the same skillet, add butter and minced garlic, sauté for 1 minute until fragrant.
- Pour in heavy cream and stir, bringing to a simmer. Add parmesan cheese and stir until cheese melts and sauce thickens.
- Return cooked chicken to the skillet, toss with the sauce and cooked pasta until evenly coated.
- Garnish with chopped parsley and extra parmesan if desired. Serve hot.
Notes
- Feel free to add sautéed vegetables like spinach or cherry tomatoes for extra nutrients.
- Use whole wheat or gluten-free pasta for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: fifty g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg