Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 8 oz spaghetti or fettuccine
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and add pasta. Cook until al dente (8-10 minutes). Drain and set aside.
- Sauté the Chicken: In a skillet over medium heat, heat olive oil and cook diced chicken breasts until golden brown (about 7-8 minutes). Ensure no pink remains.
- Add Garlic & Cream: Lower heat; stir in minced garlic until fragrant (about 1 minute). Pour in heavy cream, stirring until slightly thickened.
- Mix in Cheese: Gradually add grated Parmesan cheese, stirring until melted and well combined with the sauce.
- Combine and Serve: Toss cooked pasta into the skillet along with chopped parsley. Season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 680
- Sugar: 2g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg