Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz (340g) of your favorite pasta (penne, fusilli, or spaghetti)
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream or full-fat milk
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved (optional)
- Fresh basil or parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken with salt, pepper, and Italian seasoning, and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add enough water to cover the uncooked pasta, about 3-4 cups. Bring to a boil, then reduce heat and simmer until al dente, stirring occasionally. Drain excess water if necessary.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is creamy.
- Add the cooked chicken back to the skillet along with cherry tomatoes, if using. Toss to coat with the sauce and cook for another 2-3 minutes. Garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or stovetop with a splash of cream to restore creaminess.
- Avoid freezing as the texture may change upon thawing.
- This recipe can be customized with additional vegetables or proteins according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Main Course
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg