Ingredients
Scale
- 450 g chicken breast, cut into 2 cm cubes
- 225 g penne or rotini pasta
- 60 g unsalted butter
- 240 ml heavy cream
- 100 g Parmesan cheese, finely grated
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, freshly ground, to taste
- Fresh basil leaves, torn for garnish
Instructions
- Boil pasta in generously salted water until al dente according to package instructions, then drain and set aside.
- In a large skillet over medium heat, melt butter. Add the minced garlic and sauté for 1 minute.
- Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, approximately 6-8 minutes.
- Pour in the heavy cream and add grated Parmesan. Simmer on low heat, stirring continuously until the sauce thickens and coats the chicken. Season with salt and freshly ground black pepper.
- Toss the drained pasta into the skillet with the chicken and creamy sauce. Mix until evenly coated and heated through.
- Serve immediately, garnished with torn fresh basil leaves.
Notes
Use fresh ingredients for the best flavor and ensure the pasta is cooked al dente. For extra flavor, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg