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 for 4-5 minutes per side until golden brown and cooked through. Set aside.
- In the same skillet, sauté the garlic for about 30 seconds until fragrant. Add Italian seasoning.
- Deglaze the pan with chicken broth, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Stir in the heavy cream and Parmesan. Simmer for 5-7 minutes until the sauce thickens. Add red pepper flakes if desired.
- Meanwhile, cook the pasta according to package instructions. Drain and toss with the cream sauce.
- Slice the chicken and return it to the skillet. Stir everything together, ensuring the pasta is coated in the sauce.
- Garnish with fresh basil and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal per serving | Servings: 4 servings
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