Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 12 ounces pasta (fettuccine, spaghetti, or penne)
- 1 tsp salt (for boiling water)
- 4 cloves of garlic (minced)
- 2 cups heavy cream (or half-and-half for a lighter option)
- ½ cup freshly grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter
- 2 tbsp fresh parsley (chopped, optional)
- Additional grated Parmesan (optional)
- A pinch of red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente. Drain and set aside, reserving about a cup of pasta water.
- Prepare the Chicken: Season the chicken with salt, pepper, and garlic powder. Heat olive oil and 1 tbsp butter in a skillet over medium heat. Cook chicken until golden brown and cooked through (about 6-7 minutes per side). Remove and let rest before slicing.
- Make the Sauce: In the same skillet, add remaining butter and minced garlic, sauté for about a minute. Pour in the heavy cream and simmer. Gradually stir in Parmesan cheese until melted and thickened. Adjust seasoning with salt and pepper.
- Combine Pasta and Sauce: Add the drained pasta and sliced chicken to the sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.
- Garnish and Serve: Finish with fresh parsley and optional red pepper flakes. Serve immediately with extra grated Parmesan on top.
Notes
For a lighter option, use half-and-half. Customize by adding vegetables like spinach or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg