Ingredients
Method
Preparation
- Cut the chicken breasts into bite-sized pieces and pat them dry. Season with salt and black pepper.
Cooking Pasta
- In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Searing Chicken
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the chicken pieces in a single layer. Cook for about 5-7 minutes until golden brown.
Adding Garlic
- Add minced garlic to the skillet and stir frequently for about 30 seconds to 1 minute until fragrant.
Making the Creamy Sauce
- Reduce the heat to medium-low, pour in the heavy cream, and stir to combine. Gradually add the grated parmesan cheese and continue stirring until melted.
Combining with Pasta
- Add the drained pasta to the skillet, tossing everything together until well-coated in the creamy sauce. If too thick, add a splash of reserved pasta water.
Serving
- Serve the chicken and pasta in bowls, garnished with fresh parsley or basil.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be reheated in the microwave or oven.