Ingredients
Scale
- 2 cups cooked pasta (penne or fettuccine)
- 1 lb boneless chicken breasts, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken slices with salt, pepper, and Italian seasoning, then cook until golden and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked pasta to the skillet, tossing to coat in the sauce. Adjust seasoning as needed.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add sautéed spinach or sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg