Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Rest and then slice.
- Sauté minced garlic in the same skillet until fragrant. Add heavy cream, stirring. Incorporate Parmesan cheese and simmer until the sauce thickens. Add cherry tomatoes and cook an additional 2-3 minutes. Season with salt and pepper.
- Add cooked pasta to the sauce. Toss to coat. Place sliced chicken on top. Garnish with basil or parsley. Serve hot.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt added at the end of cooking.
- Use cooked shrimp, tofu, or turkey as alternative proteins.
- Top with extra Parmesan or fresh herbs for enhanced flavor.
- Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Freestyle
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg