Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or rotini)
- 2 large chicken breasts, sliced into strips
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for some heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
- Prepare the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Make the sauce: In the same skillet, add remaining tablespoon of olive oil and garlic. Cook until fragrant, about 30 seconds. Pour in heavy cream, simmer gently, and stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Combine: Add cooked pasta and chicken to the skillet. Toss to coat in the Parmesan sauce. Heat through for a couple of minutes to meld flavors.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk or cream to restore creaminess.
- For gluten-free, use gluten-free pasta options.
- Enhance flavor by adding sautéed vegetables like spinach or cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg