Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 8 oz spaghetti or pasta of choice
- 3 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Cherry tomatoes (optional, for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated parmesan cheese until melted and the sauce thickens.
- Add cooked pasta and chicken to the skillet. Toss to coat everything evenly in the sauce.
- Garnish with chopped parsley and cherry tomatoes if desired. Serve warm.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- For extra flavor, add crushed red pepper flakes or lemon zest.
- Adjust parmesan cheese for creaminess and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg