Rich and Creamy Chicken Pasta with Garlic and Parmesan
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
12 oz pasta (penne, fettuccine, or your choice)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup sun-dried tomatoes (optional)
1/2 cup baby spinach (optional)
Directions:
Cook the pasta according to package instructions. Drain and set aside.
While the pasta is cooking, season the chicken breasts with Italian seasoning, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and chicken broth, scraping up any browned bits from the skillet. Let the sauce simmer for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Add sun-dried tomatoes and spinach if using, and simmer for another 2 minutes.
Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss everything together until well-coated in the creamy sauce.
Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal per serving | Servings: 4 servings