Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 8 ounces of pasta (penne or fettuccine)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken slices with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove 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 Parmesan cheese until melted and smooth.
- Add cooked chicken and pasta to the sauce, tossing to coat evenly. Cook for another 2-3 minutes.
- Garnish with chopped parsley and serve immediately.
Notes
- Feel free to add cherry tomatoes or spinach for extra freshness.
- Use rotisserie chicken for an even quicker meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Easy
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 125 mg