Ingredients
Method
Cooking the Pasta
- Start by boiling a large pot of salted water. Add in your pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
- In a large skillet over medium heat, add olive oil. Once heated, add the cubed chicken breast, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
Adding Garlic
- Push the chicken to one side of the skillet. Add the minced garlic to the other side and sauté for about 1 minute until fragrant.
Creating the Sauce
- Pour in the heavy cream, mixing with the chicken and garlic. Gradually add the grated Parmesan cheese while stirring until you achieve a smooth, creamy sauce.
Combining with Pasta
- Add the drained pasta into the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, you can gently add a little pasta water to loosen it.
Final Touches
- Remove from heat and adjust seasoning with salt and more black pepper if desired.
Serving
- Plate the pasta and top with freshly chopped parsley and additional Parmesan cheese if you like. Enjoy your delicious meal!
Notes
For lighter options, consider using half-and-half instead of heavy cream. Store leftovers in an airtight container for up to 3 days or freeze for up to a month. When reheating, add a splash of cream or water to restore creaminess.