Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz (225 g) pasta (penne or fettuccine)
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley and shaved parmesan for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- While pasta cooks, season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat.
- Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and slice thinly.
- In the same skillet, sauté garlic until fragrant, then pour in heavy cream. Simmer for 2 minutes.
- Add parmesan cheese to the sauce, stirring until melted and smooth.
- Return chicken to the skillet, coat with sauce, and heat through.
- Serve over cooked pasta, garnished with parsley and shaved parmesan.
Notes
- Feel free to add sautéed spinach or sun-dried tomatoes for extra flavor.
- Use freshly grated parmesan for the best cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Main Course
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
