Description
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 8 oz pasta (penne, fettuccine, or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup chicken broth or white wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach (optional)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
Instructions
Prepare the Chicken: Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Make the Sauce: In the same skillet, sauté garlic until fragrant. Add chicken broth or white wine to deglaze the pan. Stir in heavy cream and simmer until slightly thickened.
Combine Ingredients: Add the cooked pasta, spinach (if using), and Parmesan cheese to the sauce. Toss to coat. Thin with reserved pasta water if needed.
Serve: Slice the chicken and add it back to the skillet. Garnish with fresh basil or parsley and serve warm.
Notes
Swap heavy cream with half-and-half or Greek yogurt for a lighter version.
Use whole-grain or gluten-free pasta if preferred.
Store leftovers in an airtight container in the fridge for up to 3 days.