- Chicken Breasts: 2 boneless, skinless. You can also use thighs if you prefer darker meat.
- Pasta: 8 oz of your favorite pasta—spaghetti, fettuccine, penne, or whatever pasta floats your boat.
- Olive Oil: For sautéing the chicken and garlic. It adds that subtle richness and helps things cook up just right.
- Garlic: 4 cloves, minced. Because garlic is the real star of this show!
- Butter: About 3 tablespoons. Because butter makes everything better, am I right?
- Heavy Cream: 1 cup. This is what gives the sauce that dreamy, velvety texture.
- Parmesan Cheese: 1 cup, grated. Freshly grated is always best, but if you’re in a pinch, pre-grated works too.
- Chicken Broth: 1/2 cup. This adds depth to the sauce and helps thin it out just a touch.
- Italian Seasoning: 1 teaspoon. This adds that little hint of herbal goodness.
- Salt and Pepper: To taste.
- Fresh Parsley (optional): A bit of chopped parsley for garnish, just to make it look pretty and add a pop of color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
