Description
A delicious creamy garlic chicken pasta dish that combines tender chicken, rich cream, and fresh tomatoes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- to taste Salt and pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 8 ounces pasta (penne or fettuccine)
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions, drain, and set aside.
- Season the chicken breasts with salt and pepper. Pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Sear the chicken until golden brown and cooked through, 6-7 minutes per side. Remove from skillet and set aside to rest.
- Add minced garlic to the same skillet and sauté for about 1 minute until fragrant, scraping up browned bits.
- Stir in the heavy cream, Parmesan cheese, and cherry tomatoes, cooking until the sauce thickens and tomatoes soften.
- Slice the rested chicken and return it to the skillet. Add the cooked pasta and toss to combine.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
- This dish is best served fresh, but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg