Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz cooked pasta (fettuccine or penne)
- Fresh parsley, chopped
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth. Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
- Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.
Notes
- Use fresh Parmesan for best flavor.
- Adjust cream and cheese quantities for a thicker or lighter sauce.
- Can substitute with cooked shrimp or vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg