Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup of heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 oz twisted pasta (e.g., cavatappi or fusilli)
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare all your ingredients by mincing the garlic and gathering spices.
- In a large skillet, heat olive oil and season the chicken breasts. Sear the chicken for 5-7 minutes on each side or until golden brown and cooked through. Set aside.
- Cook twisted pasta in a large pot of salted water until al dente, then drain and reserve some pasta water.
- In the same skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and simmer, then stir in Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed.
- Slice the cooked chicken and toss it with the creamy sauce and twisted pasta. Garnish with parsley before serving.
Notes
- Serving suggestions: Best served with side salad or garlic bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can make the sauce and cook the chicken ahead of time, combining with freshly cooked pasta when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet and Boil
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg