Ingredients:
2 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
8 oz pasta (penne or fettuccine)
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Add chicken to the skillet and cook until golden brown on both sides, about 6-7 minutes per side. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth, then stir in Italian seasoning and Parmesan cheese. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
Cook the pasta according to package instructions. Drain and set aside.
Slice the cooked chicken into strips and return to the skillet. Add the cooked pasta and toss everything together to coat in the creamy sauce.
Garnish with fresh parsley and serve.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 590 kcal | Servings: 4 servings
