Scale

2 chicken breasts, sliced thin

2 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

2 cups heavy cream

½ cup chicken broth

1 cup grated Parmesan cheese

12 oz pasta (fettuccine, penne, or spaghetti)

½ tsp Italian seasoning

¼ tsp chili flakes (optional)

Salt and black pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

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1. Boil pasta in salted water until al dente. Reserve ½ cup pasta water and drain.

2. Heat olive oil and butter in a skillet. Season and cook chicken until golden. Set aside.

3. In the same pan, sauté garlic for 1 minute. Add broth and cream, bring to a gentle simmer.

4. Stir in Parmesan, Italian seasoning, and chili flakes. Whisk until creamy.

5. Add cooked pasta and chicken to sauce. Toss to coat, using pasta water to loosen as needed.

6. Garnish with parsley and extra Parmesan. Serve warm.

Use freshly grated Parmesan for the smoothest sauce.

Avoid high heat after adding cream to prevent curdling.

Add spinach, mushrooms, or peas for extra flavor and nutrients.

Leftovers make a great filling for wraps or baked pasta dishes.