Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 3 cloves fresh garlic, minced
- 8 oz fusilli or penne pasta
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp fresh basil, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping the garlic and herbs.
- In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper; cook for about 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet.
- Sauté minced garlic in the same skillet until fragrant, about 30 seconds.
- Pour in heavy cream and chicken broth; stir well while scraping the pan’s bottom to incorporate all flavors.
- Add grated Parmesan cheese and herbs; mix until combined into a creamy sauce.
- Return cooked chicken to the skillet, then toss in cooked pasta until coated evenly in sauce. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 320g)
- Calories: 610
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
Keywords: - Feel free to customize by adding vegetables like spinach or bell peppers for extra nutrition. - For added flavor, consider using sun-dried tomatoes or substituting chicken with shrimp or tofu.
