Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with oregano, parsley, paprika, garlic powder, salt, and black pepper on both sides.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes per side until golden brown and fully cooked through. Remove from the pan and let rest before slicing.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes until it begins to thicken slightly.
- Add the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir continuously until the sauce becomes smooth and creamy.
- Toss the cooked pasta into the garlic cream sauce, mixing until well coated.
- Slice the rested chicken into strips and place it on top of the creamy pasta.
- Garnish with chopped parsley and extra Parmesan cheese if desired. Serve warm.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Swap chicken breast for boneless chicken thighs for extra juiciness.
- Add sautéed mushrooms or spinach to the pasta for more depth.
- Use milk mixed with 1 tablespoon flour instead of heavy cream for a lighter sauce.
- Sprinkle chili flakes into the sauce for a spicy kick.
Serving Suggestions
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