Ingredients
Scale
- 12 oz (340 g) of spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves for garnish
- Optional: crushed red pepper flakes for a spicy kick
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add them to the skillet and cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add cherry tomatoes and cook until they burst, about 3 minutes. Reduce heat, then stir in heavy cream, Parmesan cheese, and Italian seasoning. Mix until preferred thickness.
- Slice cooked chicken and add back to the skillet. Toss with cooked pasta, ensuring it’s coated with the sauce. Add red pepper flakes if desired.
- Garnish with fresh basil leaves and serve immediately for a flavorful meal.
Notes
- Feel free to substitute chicken with shrimp, tofu, or pancetta for variation.
- Adjust spice levels by adding or reducing red pepper flakes.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently in microwave or on the stove, adding extra cream if the sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg