Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 2 cups heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 12 oz penne or rotini pasta
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and reserve ½ cup pasta water.
- Season sliced chicken with salt, pepper, and 1 teaspoon garlic powder.
- Heat olive oil in a skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and cover with foil.
- In the same skillet, melt butter. Sauté minced garlic for 1–2 minutes until fragrant.
- Pour in heavy cream. Simmer gently. Stir in parmesan, Italian seasoning, and red pepper flakes. Let thicken 3–5 minutes.
- Return chicken and pasta to the skillet. Toss until coated in sauce. Add reserved pasta water if needed.
- Top with parsley and extra parmesan. Serve hot.
Notes
Use fresh garlic and real parmesan for the best flavor. For a lighter version, use half-and-half instead of cream. Rotisserie chicken or pre-cooked bites can be used as a shortcut.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg