Scale

1 lb boneless, skinless chicken breasts, sliced

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

3 cloves garlic, minced

2 cups heavy cream

1/2 cup chicken broth

1 cup grated Parmesan cheese

8 oz fettuccine or penne pasta, cooked and drained

1 tbsp butter (optional for richness)

Chopped parsley, for garnish

1. Season sliced chicken with salt, pepper, and garlic powder.

2. In a large skillet, heat olive oil over medium heat. Cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

4. Pour in heavy cream and chicken broth. Stir and simmer 4–5 minutes until slightly thickened.

5. Stir in Parmesan cheese and butter (if using). Let sauce simmer until creamy.

6. Add cooked pasta and toss to coat in sauce.

7. Return chicken to skillet and stir everything together. Simmer 2 more minutes.

8. Serve hot, garnished with parsley and extra Parmesan if desired.

• For extra veggies, add spinach or sun-dried tomatoes in step 6.

• Swap pasta for zucchini noodles for a lower-carb version.

• Leftovers reheat beautifully with a splash of broth or cream.

Keywords: creamy garlic parmesan chicken pasta, easy chicken pasta recipe, one skillet creamy pasta, parmesan cream sauce dinner