Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream or whole milk for a lighter version
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Red pepper flakes (optional, for some heat)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through (about 7-8 minutes). Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated parmesan cheese until melted and smooth. Add the cooked chicken and pasta to the sauce, tossing to coat evenly. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Garnish with freshly chopped parsley and extra parmesan if desired. Serve hot and enjoy this creamy, cheesy garlic chicken pasta.
Notes
- Use fresh parmesan for the best flavor and texture.
- If the sauce thickens too much upon standing, stir in a splash of milk or cream before serving.
- You can customize the heat level with red pepper flakes to suit your taste.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg