Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz pasta (penne, fettuccine, or your favorite)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
- Cook pasta in boiling salted water until al dente. Drain and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir until it begins to thicken. Add Parmesan cheese and stir until well combined.
- Add cooked chicken and pasta to the sauce, toss to coat evenly. Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired.
Notes
- Use freshly minced garlic for optimal flavor.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- For a healthier variation, substitute heavy cream with half-and-half or milk.
- Vegetables such as spinach or mushrooms can be added for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg