Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 cup heavy cream (or half-and-half)
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning (or fresh herbs like basil and parsley)
- Salt and black pepper, to taste
- Optional: 1 cup spinach, sun-dried tomatoes, or mushrooms
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and cooked through, about 6–7 minutes per side. Remove and slice.
- In the same skillet, sauté onion and garlic until fragrant.
- Add chicken broth and cream. Simmer until slightly thickened, about 5 minutes.
- Stir in Parmesan cheese until melted and creamy.
- Add pasta and sliced chicken back into the skillet. Toss to coat in sauce.
- Serve hot, topped with extra Parmesan and fresh herbs.
Notes
- Swap cream for tomato sauce for a lighter red version.
- Add vegetables like broccoli, zucchini, or bell peppers for extra nutrition.
- For spice, add a pinch of red pepper flakes.
- Use leftover rotisserie chicken for a quicker option.
- Reheat with a splash of broth or cream to keep sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
