Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz pasta (fettuccine, penne, or preferred shape)
- 2 tbsp olive oil
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning or dried herbs
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
- Optional: pinch of crushed red pepper flakes
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook in a single layer for 4–5 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add butter and sauté garlic for about 30 seconds until fragrant.
- Pour in heavy cream, stirring to combine. Add Parmesan cheese and another pinch of Italian seasoning. Stir until melted and sauce thickens.
- If sauce is too thick, add reserved pasta water a little at a time until smooth and silky.
- Return chicken to the pan and stir to coat. Add drained pasta and toss everything together.
- Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
- Use half-and-half or milk + flour for a lighter sauce.
- Try pecorino romano or asiago instead of Parmesan for variation.
- Add veggies like spinach, tomatoes, or peas for color and nutrients.
- Swap chicken with shrimp, rotisserie chicken, or sausage.
- Stir gently and avoid overheating to keep sauce smooth and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
