Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Pasta (fettuccine or spaghetti): 1 lb
- Olive oil: 2 tablespoons
- Garlic, minced: 4 cloves
- Heavy cream: 1.5 cups
- Parmesan cheese, grated: 1 cup
- Chicken broth: 1/2 cup
- Salt and black pepper: to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in heavy cream and chicken broth. Bring to a simmer and then add Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Step 5: Add the cooked chicken back to the skillet with the sauce. Add the cooked pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper, if desired.
Notes
- For longer storage, keep the pasta and sauce separate to prevent the pasta from absorbing too much sauce and becoming mushy.
- When reheating, add a splash of milk or chicken broth to the pasta before microwaving to help restore its creamy consistency.
- Serve with a side of steamed broccoli or a crisp garden salad to balance the richness of the pasta.
- Don't be shy with the Parmesan – using freshly grated cheese will give your sauce a richer, nuttier flavor that pre-shredded just can't match.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American