Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fettuccine, or rigatoni)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken pieces with salt, pepper, and Italian seasoning, then sauté until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Add grated Parmesan cheese and stir until the sauce thickens slightly. Incorporate cherry tomatoes and cooked chicken into the sauce.
- Mix the cooked pasta into the skillet, ensuring it’s coated well with the creamy sauce. Cook for an additional 2-3 minutes to meld flavors. Garnish with fresh basil or parsley for freshness. Serve hot.
Notes
- Use freshly grated Parmesan for richer flavor.
- Cook pasta slightly less than al dente to allow it to finish cooking in the sauce.
- Experiment with different pasta shapes for visual appeal.
- You can substitute heavy cream with coconut milk or plant-based alternatives for dairy-free variation.
- Add red pepper flakes if a spicy kick is desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 110 mg