Creamy Garlic Parmesan Chicken Pasta

Ingredients

• 12 ounces fettuccine or penne pasta
• 2 boneless, skinless chicken breasts (about 1.5 pounds)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Fresh parsley, chopped (for garnish)
• Extra grated Parmesan cheese (for serving)

Instructions

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
2. While the pasta cooks, season both sides of the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, until cooked through. Remove from the skillet and let rest before slicing.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the cheese has melted and the sauce is creamy.
5. Add the cooked pasta and sliced chicken to the skillet, tossing until well coated. Heat through for an additional 2-3 minutes.
6. Plate the pasta and garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

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