Ingredients
Scale
- 12 oz pappardelle pasta
- 1 lb chicken breast, diced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup parmesan cheese, grated
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and parmesan cheese, mixing until combined and the sauce thickens slightly.
- Season with salt and pepper to taste.
- Add the cooked pappardelle to the skillet and toss to coat in the creamy sauce.
- Garnish with fresh parsley and serve.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or a dairy-free alternative. This dish pairs well with garlic bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg