Ingredients
Chicken and Sauce
- 1 lb chicken breast, cubed
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup cream
- 1 cup Parmesan cheese, grated
- Salt & pepper, to taste
Pasta
- 1 lb pasta (such as fettuccine or penne)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain the pasta and set aside while you prepare the sauce and chicken.
- Brown Chicken: In a large skillet, melt the butter over medium heat. Add the cubed chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
- Add Garlic: Add the minced garlic to the skillet with the chicken and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Make Cream Sauce: Pour the cream into the skillet, then stir in the grated Parmesan cheese. Reduce heat to low and let the sauce simmer gently, stirring occasionally, until it thickens and coats the chicken nicely, about 5 minutes.
- Toss Pasta with Sauce: Add the cooked pasta directly into the skillet with the creamy chicken sauce. Toss everything together thoroughly until the pasta is fully coated with the sauce and heated through.
- Serve: Divide the creamy Garlic Parmesan Chicken and Pasta onto plates and garnish with extra Parmesan or fresh herbs if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- For a lighter version, substitute heavy cream with half-and-half or a creamy milk alternative.
- Feel free to add vegetables such as spinach or mushrooms to enhance the dish.
- Salt and pepper can be adjusted according to dietary preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
