Ingredients
Scale
- 2 boneless (skinless chicken breasts)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 8 oz pasta (penne or rotini recommended)
- ½ tsp Italian seasoning
- Salt and pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Prep the Chicken
- Pound chicken to even thickness. Season with salt, pepper, and Italian seasoning. Let rest 10 minutes.
- Sear the Chicken
- Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and fully cooked (165°F). Remove and let rest.
- Make the Sauce
- In the same pan, reduce heat and sauté minced garlic for 1 minute. Deglaze with chicken broth or white wine (optional). Add heavy cream and simmer for 3–5 minutes.
- Melt Parmesan
- Stir in grated parmesan cheese until smooth. Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Cook the Pasta
- Boil pasta to al dente. Reserve ½ cup of pasta water before draining.
- Combine
- Add cooked pasta to the sauce. Thin out with reserved pasta water if needed. Slice or cube chicken and return to skillet. Stir gently.
- Garnish & Serve
- Top with parsley and serve hot.
Notes
Nutrition Information (Per Serving)
Nutrient | Amount |
Calories | 725 |
Fat | 35–40g |
Saturated Fat | 18g |
Carbohydrates | 45–50g |
Protein | 30–35g |
Fiber | 2–3g |
Sugar | 2g or less |
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Italian