Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into strips
- 8 oz (225g) pasta (penne, fusilli, or spaghetti)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup freshly grated parmesan cheese
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley or basil for garnish
Instructions
- Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain, reserving a little pasta water.
- In the same skillet, add remaining olive oil. Sauté minced garlic for about 1 minute until fragrant. Pour in the heavy cream and simmer. Stir in parmesan cheese until melted. Season with salt and pepper. Adjust consistency with reserved pasta water if needed.
- Add cooked pasta and chicken to the sauce. Toss until evenly coated. Cook for another 2-3 minutes. Garnish with chopped parsley or basil if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a dairy-free alternative and use nutritional yeast instead of parmesan.
- To make gluten-free, use gluten-free pasta varieties.
- Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg