Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 ounces of your favorite pasta (I recommend fettuccine or penne)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Feel free to substitute the heavy cream with half-and-half for a lighter version, or try whole wheat pasta for a healthier twist. This flexibility is a nod to the ‘pinch of this, handful of that’ philosophy my grandmother taught me.
Instructions
- Begin by seasoning the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
- Reduce the heat to low, pour in the heavy cream, and stir in the grated Parmesan cheese. Allow the mixture to simmer gently, stirring occasionally, until the cheese has melted completely and the sauce is smooth.
- While the sauce is simmering, cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Slice the cooked chicken breasts and return them to the skillet. Add the cooked pasta and toss everything together until well coated in the sauce.
- Optional: Sprinkle with red pepper flakes for a hint of heat.
- Garnish with chopped parsley before serving.
One of my favorite memories is watching the sauce come together and knowing that soon, I’d be sharing it with my family. It’s those small moments that make cooking a joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International