Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 8 ounces fettuccine or penne pasta
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions (about 8-10 minutes). Drain and set aside.
- Cook the chicken: In a skillet over medium heat, add olive oil and diced chicken. Cook until golden brown and fully cooked (6-8 minutes).
- Add garlic and spinach: Stir in minced garlic and fresh spinach (if using) until fragrant and wilted.
- Make the sauce: Pour in heavy cream while stirring, then gradually add grated Parmesan cheese until creamy.
- Combine everything: Toss cooked pasta into the skillet with the sauce, ensuring every strand is coated.
- Season to taste: Adjust seasoning with salt and pepper as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg