Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Start by cooking your pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, and Italian seasoning. Cook the chicken for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with additional salt, pepper, and red pepper flakes if desired.
- Add the cooked chicken back into the skillet with the sauce. Toss in the cooked pasta and stir to coat everything evenly. Cook for another 2-3 minutes to allow flavors to meld. Garnish with chopped parsley for a fresh touch.
Notes
- Use freshly grated Parmesan for the best flavor and melting consistency.
- If sauce is too thick, add a splash of milk or pasta water to loosen it.
- For added spice, sprinkle with extra red pepper flakes before serving.
- You can substitute the heavy cream with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 105 mg