Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 12 oz (340 g) spaghetti or preferred pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
- Garnish with chopped parsley before serving hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For added flavor, sprinkle with crushed red pepper flakes.
- Use freshly grated Parmesan for best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg