Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into strips
- 12 oz penne or fettuccine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 2-3 minutes until soft.
- Pour in heavy cream, stir well, then add Parmesan cheese and red pepper flakes if using. Simmer for 2-3 minutes until slightly thickened. Season with salt and pepper.
- Return chicken to the skillet, toss to coat in sauce. Add cooked pasta, mix thoroughly, and cook for 2 more minutes to meld flavors. Garnish with fresh basil before serving.
Notes
- Use fresh garlic and basil for best flavor.
- Add red pepper flakes sparingly for mild heat.
- Stir frequently to prevent sticking or scorching.
- Adjust seasoning to taste.
- Stir in cream cheese or extra Parmesan for a richer sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: All diets
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg