Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz spaghetti or penne pasta
- 4 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- 1. Prepare pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- 2. Sauté chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet.
- 3. Add aromatics: In the same skillet, add minced garlic and halved cherry tomatoes. Sauté for about 3-4 minutes until fragrant and tomatoes soften.
- 4. Create sauce: Pour in chicken broth and heavy cream, scraping up browned bits from the pan. Simmer gently for about 5 minutes until slightly thickened.
- 5. Combine: Return cooked pasta to the skillet along with fresh basil leaves. Toss everything together until well combined and heated through.
- 6. Serve: Sprinkle generously with Parmesan cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: <0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg