Ingredients
Scale
- 1 lb Chicken Breast, cut into bite-sized pieces
- 1 lb Pasta (Fettuccine or Linguine recommended)
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese, plus more for serving
- 1/4 cup Butter
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt, pepper, and Italian seasoning.
- Step 3: Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat and stir in parmesan cheese until melted and smooth.
- Step 5: Add the cooked pasta to the skillet with the sauce. Toss to coat. Add pasta water, a little at a time, if needed to reach your desired sauce consistency.
- Step 6: Serve immediately, garnished with extra parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to prevent the sauce from drying out.
- Serve with a side of crusty bread to soak up every last bit of that delicious sauce.
- Don't overcrowd the pan when browning the chicken; work in batches to get a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American