Ingredients
Scale
- 8 oz pasta (gluten-free if needed)
- 1 lb chicken breast
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream (or coconut cream for a vegan version)
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente (about 8–10 minutes). Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6–8 minutes. Remove from skillet and set aside.
- In the same skillet, add more butter if needed and sauté minced garlic and diced onion until translucent (about 3–4 minutes).
- Pour in the heavy cream and chicken broth; stir in Italian seasoning. Simmer for about 5 minutes until slightly thickened.
- Return the cooked chicken to the skillet along with the drained pasta. Toss well to combine and heat through for an additional 2 minutes.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 650
- Sugar: 5g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg