Ingredients
Scale
- 1 pound (450 g) chicken breast, cut into bite-size pieces
- 8 ounces (225 g) pasta (e.g., penne or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese (plus more for garnish)
- Salt and black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté Chicken
- Season chicken pieces with salt and pepper.
- In a large skillet over medium-high heat, melt the butter.
- Add the chicken and cook until golden brown and cooked through (about 5–7 minutes). Remove from the skillet and set aside.
- Prepare the Sauce
- In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant (be careful not to burn the garlic).
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese. Continue stirring until the cheese melts and the sauce slightly thickens (about 2–3 minutes). Season with salt and pepper as needed.
- Combine
- Return the cooked chicken to the skillet with the sauce.
- Add the drained pasta and stir to coat everything evenly.
- Serve
- Garnish with additional Parmesan cheese and chopped parsley if desired.
- Serve hot.
Notes
- For extra flavor, add a pinch of red chili flakes or Italian seasoning.
- You can substitute half-and-half or whole milk for a lighter sauce (though it may be thinner).
- Adjust the thickness of the sauce by adding a bit of pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: ~450
- Sugar: ~2 g
- Sodium: ~450 mg
- Fat: ~20 g
- Saturated Fat: ~10 g
- Carbohydrates: ~40 g
- Fiber: ~2 g
- Protein: ~30 g
- Cholesterol: ~95 mg