Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 12 oz pasta (fettuccine, penne, or spaghetti)
- Fresh basil for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, sauté garlic until fragrant. Add cherry tomatoes and cook for 2-3 minutes until softened. Pour in heavy cream and stir. Add Parmesan cheese and cook until the sauce thickens. Adjust seasoning accordingly.
- Slice rested chicken into strips and return to the skillet. Add cooked pasta and toss to coat evenly. Warm through for 2-3 minutes until flavors meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore creaminess.
- Best served immediately, but can be customized with spinach, mushrooms, or chili flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg