Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/2 cup butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook the pasta according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- Step 2: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Step 3: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 4: Add the cooked pasta to the skillet and toss to coat with the creamy garlic Parmesan sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Step 5: Stir in the chopped parsley and serve immediately. Garnish with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to maintain creaminess.
- Serve with a side of crusty bread to soak up every last drop of that delicious sauce.
- For extra garlicky flavor, lightly toast the minced garlic in the butter before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American