Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 lb twisted pasta (fusilli or penne)
- 3 tbsp unsalted butter
- 4–5 cloves minced garlic
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt 1 tablespoon of butter, add the seasoned chicken cubes, and cook until golden brown (about 5–7 minutes). Remove from skillet.
- In the same skillet, melt another tablespoon of butter and sauté minced garlic until fragrant. Stir in heavy cream and chicken broth; bring to a simmer.
- Add grated Parmesan cheese until melted, then return the cooked chicken to the skillet.
- Toss in the drained pasta, mixing well with the sauce. Adjust seasoning as needed.
- Serve hot, garnished with chopped fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 720
- Sugar: 3g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg