Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (fettuccine or preferred variety)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, add remaining 1 tablespoon of olive oil. Sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.
- Slice cooked chicken and add back into the skillet with the sauce. Toss in cooked pasta and stir until well coated. Garnish with chopped parsley.
- Serve immediately for a rich and flavorful chicken parmesan pasta dinner.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk. Coconut cream works for dairy-free versions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of milk or broth to loosen the sauce.
- Pair with garlic bread or a fresh green salad for a complete meal. Add extra Parmesan or red pepper flakes for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg
