Ingredients
Scale
- 12 oz (340 g) pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, sliced
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to low and add butter, stirring until melted. Pour in heavy cream and bring to a simmer.
- Add Parmesan cheese, stirring until sauce thickens slightly.
- Return cooked chicken to the skillet, toss with sauce, and add cooked pasta. Mix well until evenly coated.
- Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- You can substitute chicken with shrimp or vegetarian options like mushrooms.
- For a lighter version, use half-and-half instead of heavy cream.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté, simmer, toss
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg