Ingredients
Scale
- 8 oz (225g) pasta (penne, fettuccine, or your choice)
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, sliced (any color)
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for later.
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes until golden and cooked through. Season with salt, pepper, and Italian seasoning. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic, chopped onion, and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
- Return the cooked chicken to the skillet. Pour in the heavy cream and stir well. Add the cooked pasta and Parmesan cheese, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water. Garnish with fresh parsley and serve hot!
Notes
- Use fresh ingredients: Fresh garlic, herbs, and vegetables enhance the flavor.
- Don’t overcook the pasta: Al dente pasta holds up better in the sauce.
- Adjust seasoning: Taste and add more salt, pepper, or Parmesan as needed.
- Add veggies: Spinach, mushrooms, or cherry tomatoes make great additions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg