Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz (225 g) pasta (penne or spaghetti)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream
- 1 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat.
- Cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and let rest, then slice.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant, about 1 minute.
- Pour in heavy cream, stirring well, then add parmesan cheese. Stir until sauce thickens slightly.
- Add cooked pasta and sliced chicken back to the skillet. Toss to coat evenly with sauce.
- Stir in chopped parsley, adjust seasoning with salt and pepper. Serve hot garnished with extra parmesan and herbs.
Notes
- You can substitute chicken with grilled shrimp or tofu for variation.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure pasta is well drained to prevent a watery sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg