Ingredients
Scale
- 8 oz. of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
- Additional grated Parmesan, for serving
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken slices with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, then add Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until smooth and slightly thickened, about 3-5 minutes.
- Stir in cherry tomatoes and cooked chicken. Cook for an additional 2-3 minutes to meld flavors.
- Add the cooked pasta to the skillet, tossing gently to coat. Garnish with fresh basil leaves and extra Parmesan before serving.
Notes
- Use fresh basil for the best flavor and vibrant presentation.
- If you prefer a spicier sauce, increase red pepper flakes.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg