Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 8 oz pasta (penne or fettuccine)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in boiling salted water until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add chicken pieces, season with salt and pepper, and cook until golden and cooked through.
- Pour in heavy cream, stir, and simmer until thickened.
- Mix in cooked pasta and toss to coat evenly with the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Adjust garlic and seasoning to taste for more flavor.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer, toss
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 650 kcal Kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg