Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 8 oz spaghetti or your preferred pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7-8 minutes. Remove from skillet and set aside.
- In the same skillet, melt remaining butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and sauce thickens.
- Return chicken to the skillet and toss to coat in the sauce. Add cooked pasta and toss to combine.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh garlic for best flavor.
- Cook pasta al dente.
- Serve immediately for optimal creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg