Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved
- 8 ounces pasta (penne or fettuccine work well)
- Fresh basil or parsley, for garnish
- Optional: Red pepper flakes for spice
Instructions
- Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown. Remove and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds. Pour in chicken broth and simmer for 2-3 minutes. Stir in heavy cream, Parmesan cheese, and Italian seasoning.
- Cook pasta according to package instructions until al dente. Drain and set aside. Toss cooked pasta in the skillet with the creamy sauce.
- Slice the chicken and add to the pasta mixture. Garnish with fresh basil or parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove to keep the sauce creamy.
- You can substitute cherry tomatoes with sun-dried tomatoes for a different flavor.
- For a dairy-free option, use coconut milk and dairy-free cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free (with alternative pasta), Dairy-Free (with substitutions)
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg