Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: cherry tomatoes or spinach for extra flavor
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and cooked through, approximately 6-7 minutes per side. Remove from the skillet and let rest for a few minutes before slicing into strips.
- In a large pot, boil water with a pinch of salt. Cook your preferred pasta until al dente according to package instructions. Drain and set aside.
- In the same skillet used for the chicken, sauté minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly. Add grated Parmesan cheese, Italian seasoning, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Add the cooked pasta and sliced chicken to the sauce. Toss everything together until evenly coated. Garnish with freshly chopped parsley and serve immediately for a romantic and delicious meal.
Notes
- For extra flavor, add cherry tomatoes or spinach to the sauce while it simmers.
- You can substitute heavy cream with Greek yogurt or coconut cream for a lighter or vegan version.
- To reheat leftovers, warm gently over low heat, adding a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg