1poundBoneless, Skinless Chicken BreastsCut into bite-sized pieces.
8ouncesPastaFettuccine or penne recommended.
4clovesGarlicMinced.
1cupHeavy Cream
1cupParmesan CheeseFreshly grated.
2tablespoonsOlive Oil
1teaspoonSaltTo taste.
0.5teaspoonBlack PepperTo taste.
0.5cupFresh ParsleyChopped, for garnish.
Instructions
1. Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and reserve ½ cup of pasta water.
2. In a skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, lower heat and sauté garlic until fragrant, about 30 seconds.
4. Add heavy cream, stirring to combine, and let it simmer for 2-3 minutes until slightly thickened.
5. Gradually stir in Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
6. Return chicken to the skillet, add pasta, and toss to coat. Heat through for 2-3 minutes.
7. Stir in parsley, adjust seasoning, and serve immediately with extra Parmesan if desired.
Notes
For variations, consider adding sun-dried tomatoes, sautéed vegetables, or using shrimp instead of chicken.