Ingredients
Equipment
Method
- Cook the pasta according to package directions in salted water. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
- Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set it aside to rest. Once cool enough to handle, slice the chicken into bite-sized pieces.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the white wine. Let it simmer and reduce slightly for about 2 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the broth and heavy cream. Bring the mixture to a gentle simmer. Stir in the grated parmesan cheese until the sauce is smooth. Stir in the black pepper and chopped parsley.
- If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency. Taste the sauce and add salt if needed.
- Add the cooked pasta and the sliced chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are fully coated. Serve immediately, garnished with extra parmesan cheese.
Nutrition
Notes
Note 1: If you do not use wine, substitute it with an equal amount of chicken broth.
Note 2: Use low-sodium broth if you are concerned about salt levels.
Note 3: Use half-and-half for a slightly lighter sauce, though the texture will be less rich.
Note 4: Use freshly grated parmesan for the best melting quality.