Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 8 oz pasta (penne, fettuccine, or spaghetti)
- Fresh parsley for garnish
Instructions
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and add grated Parmesan cheese. Whisk until sauce is smooth and creamy. Season with salt and pepper to taste.
- While the sauce simmers, cook pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- Add cooked pasta to the skillet with the sauce. Slice cooked chicken and arrange on top of the pasta. Garnish with chopped parsley. Serve hot and enjoy.
Notes
- Store leftovers in airtight containers for up to 3 days in the refrigerator. Reheat gently, adding a splash of milk or broth to restore creaminess.
- For extra flavor, add sautéed mushrooms or spinach to the sauce.
- Use whole wheat pasta for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-protein, Easy dinner
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg