Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 8 oz of your favorite pasta (fettuccine or penne)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes
Instructions
- Season chicken breasts with salt, pepper, and olive oil; marinate for at least 15 minutes.
- Preheat grill to medium-high heat. Grill chicken 6-7 minutes per side until cooked through. Rest, then slice into strips.
- Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired. Thin sauce with reserved pasta water if needed.
- Add cooked pasta to sauce, tossing gently to coat. Mix in chopped parsley.
- Top pasta with sliced grilled chicken. Serve immediately garnished with additional herbs if desired.
Notes
- Use fresh Parmesan for richer flavor.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Reserve pasta water to adjust sauce consistency and enhance creaminess.
- Garnish with additional herbs for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing, Boiling
- Cuisine: Italian-American
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg