Ingredients
Scale
- 2 cups cooked penne pasta
- 2 boneless chicken breasts, diced
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until golden and cooked through.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer, then add grated Parmesan cheese, stirring until melted and smooth.
- Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped fresh parsley and extra Parmesan if desired. Serve warm.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Can be made gluten-free by choosing gluten-free pasta.
- Adjust cheese and garlic to taste for more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg