Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 12 oz (340 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Optional: red pepper flakes for a hint of spice
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Rest, then slice into strips.
- Set the chicken aside. Cook pasta in salted boiling water until al dente, reserving about 1/2 cup of pasta water. Drain and set aside.
- Sauté minced garlic in the same skillet used for chicken until fragrant, about 30 seconds. Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted. Add Italian seasoning, salt, pepper, and red pepper flakes if using.
- Return the cooked chicken to the skillet and add the cooked pasta. Toss to coat well, adding reserved pasta water to loosen the sauce if needed.
- Transfer to serving plates, garnish with chopped basil or parsley, and serve immediately.
Notes
- Optional: Add vegetables like spinach or broccoli for extra nutrition.
- Adjust seasoning and spice levels according to preference.
- Use freshly grated Parmesan for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut Free
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: thirty grams
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
