Ingredients
Scale
- 12 oz of your favorite pasta (penne or fettuccine work well)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add 1 tbsp olive oil. Season chicken strips with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add remaining 1 tbsp of olive oil. Sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream, bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth.
- Add cooked pasta and chicken back into the skillet. Toss to coat evenly in the cheesy sauce. Adjust seasoning with salt and pepper as needed.
Notes
- Ensure not to overcook the pasta to maintain its al dente texture.
- You can substitute heavy cream with Greek yogurt or milk for a lighter version.
- Adding vegetables like spinach or cherry tomatoes can enhance flavor and nutrition.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian: No
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg