Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz fettuccine or penne pasta
- 1/2 cup butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Chop chicken into bite-sized pieces and mince the garlic. Cook pasta according to package instructions until al dente.
- Melt butter in a large skillet over medium heat. Add chicken, seasoned with salt and pepper, and cook until golden brown, about 7-10 minutes.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and stir well, letting it simmer. Add Parmesan cheese and herbs, stirring until melted and combined.
- Drain pasta and add it to the skillet, tossing to coat with the sauce. Cook for an additional minute or two to absorb flavors.
- Garnish with more fresh herbs and Parmesan before serving hot.
Notes
For a lighter option, substitute shrimp or chickpeas for chicken and use coconut cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Pescatarian