Ingredients
Scale
- 8 ounces of your favorite pasta (penne, fusilli, or spaghetti work well)
- 2 cups of diced chicken breast
- 1 cup of mozzarella cheese, shredded
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente; drain.
- Sauté diced chicken in olive oil with salt and pepper until golden brown.
- Add minced garlic to the skillet and cook for 1 minute.
- Pour in heavy cream and simmer for 2-3 minutes to thicken.
- Add drained pasta to the skillet and toss to coat with the sauce.
- Stir in shredded mozzarella until melted.
- Serve hot, garnished with fresh basil if desired.
Notes
- For added flavor, consider adding Italian seasoning or red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg