Ingredients
Scale
- 12 ounces pasta (such as fettuccine or penne)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
If you find yourself short on ingredients, don’t fret. You can easily substitute heavy cream with half-and-half for a lighter option, or swap out the chicken for shrimp if you’re feeling adventurous.
Instructions
- Start by cooking the pasta according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until golden brown and cooked through, about 6-8 minutes.
- Reduce the heat to low and add the minced garlic to the skillet. Sauté for about 1 minute, just until fragrant.
- Pour in the heavy cream, stirring gently to combine. Let it simmer for 2-3 minutes, allowing the flavors to meld.
- Gradually stir in the parmesan cheese, allowing it to melt and create a creamy sauce. Add the red pepper flakes if using, adjusting the amount based on your preference for spice.
- Add the cooked pasta to the skillet, tossing to coat each piece in the luscious sauce.
- Finish with a sprinkle of fresh parsley and a squeeze of lemon juice to brighten the flavors.
Remember, the kitchen is your playground. Feel free to adjust the seasoning to your liking, and don’t be afraid to add more garlic if you’re a fan like my son!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International