Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 large chicken breasts, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream or Alfredo sauce
- 1 cup shredded mozzarella or Parmesan cheese
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and oregano, then cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté chopped onions until translucent. Add minced garlic and cook for another minute. Toss in cherry tomatoes and cook until softened.
- Return cooked chicken to the skillet. Pour in heavy cream or Alfredo sauce, stirring to coat. Add shredded cheese and stir until melted and creamy. Adjust seasoning with salt and pepper.
- Add the cooked pasta into the skillet, toss gently to combine everything thoroughly. Garnish with fresh basil or parsley.
Notes
- Use high-quality ingredients for the best flavor.
- Cook pasta until perfectly al dente to avoid mushiness.
- Customize with additional vegetables or spices for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 130 mg