Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 12 oz (340 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 cup heavy cream or Greek yogurt for a healthier twist
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season sliced chicken breasts with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Add remaining 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for about 30 seconds until fragrant.
- Reduce heat to medium, pour in the heavy cream or Greek yogurt, and stir in grated Parmesan cheese. Cook until the sauce thickens slightly, 2-3 minutes. Season with salt and pepper if needed.
- Add cooked pasta and chicken back into the skillet. Toss until evenly coated. Garnish with chopped parsley or basil.
Notes
- For a lighter sauce, substitute Greek yogurt for heavy cream.
- Add red pepper flakes or sautéed vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired, Healthy
- Diet: High-Protein, Low-Carb (with substitutions)
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg