Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 8 ounces whole wheat pasta
- 1 cup heavy cream or Greek yogurt for a healthier option
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Pour in heavy cream or Greek yogurt, stirring well, and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and creamy. Season with salt and pepper.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped parsley before serving.
Notes
- For a lighter version, use Greek yogurt instead of heavy cream.
- Ensure not to overcook the pasta to maintain its texture.
- Add red pepper flakes for some spice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 125mg