Ingredients:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine or pasta of choice
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil, chopped (for garnish)
Directions:
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook them for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add garlic and cook for about 30 seconds until fragrant. Stir in Italian seasoning.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes.
- Stir in heavy cream and Parmesan cheese. Simmer the sauce for 5-7 minutes until thickened. Add red pepper flakes if desired.
- Meanwhile, cook the pasta according to package instructions. Drain and toss it into the skillet with the cream sauce.
- Slice the chicken and return it to the skillet. Mix everything well, ensuring the pasta is evenly coated.
- Garnish with fresh basil and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal per serving | Servings: 4 servings
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