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Ingredients:
1 pound chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
8 ounces pasta (penne or fettuccine)
1 cup heavy cream
1 cup grated Parmesan cheese
Chopped parsley for garnish (optional)
Directions:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Add the chicken pieces to the skillet, season with Italian seasoning, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Pour in the heavy cream, bringing it to a simmer.
Stir in the grated Parmesan cheese until melted and creamy.
Meanwhile, cook the pasta according to package instructions; drain and return to the pot.
Add the garlic butter chicken back to the skillet, mixing it with the creamy sauce.
Toss the cooked pasta in the sauce until well coated.
Serve warm, garnished with chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4 servings
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