Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced
- 12 oz (340 g) pasta (fettuccine, penne, or spaghetti)
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken with salt and pepper. Add to the skillet and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly. Allow to simmer gently for 2-3 minutes.
- Add grated parmesan cheese to the sauce, stirring until melted and smooth. Return the cooked chicken to the skillet and stir to coat. Add the cooked pasta and toss gently until well coated with the sauce. Adjust salt and pepper to taste.
Notes
- Use freshly grated parmesan for the best flavor and melting consistency.
- If the sauce is too thick, add a splash of pasta water to loosen it.
- Feel free to sprinkle extra herbs like basil or thyme for additional flavor.
- This dish pairs wonderfully with garlic bread or a light green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian: No, Gluten-Free: No, Dairy-Free: No
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg