Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 cup grated Parmesan cheese
- 8 oz high-quality pasta (fettuccine or your favorite type)
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Grill over medium-high heat for 6-7 minutes on each side until fully cooked. Rest, then slice into strips or cubes.
- Cook pasta in salted boiling water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and simmer gently. Stir in Parmesan cheese until sauce thickens slightly. Season with salt and pepper if needed.
- Add cooked pasta and grilled chicken to the sauce. Toss gently to coat and cook for 2-3 minutes to meld flavors. Garnish with chopped parsley and red pepper flakes.
Notes
- Use dairy-free cream alternative for vegan or allergy-friendly versions.
- Choose whole wheat or chickpea pasta to enhance fiber and protein content.
- Marinate chicken beforehand for more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing, Boiling
- Cuisine: Italian-American
- Diet: High-Protein, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 125 mg