Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 ounces angel hair pasta
Fresh parsley, chopped, for garnish
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 ounces angel hair pasta
Fresh parsley, chopped, for garnish
Directions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.
Meanwhile, cook the angel hair pasta according to package instructions. Drain and set aside.
Return the chicken to the skillet, spooning the sauce over the top. Simmer for an additional 2-3 minutes to heat through.
Serve the chicken over a bed of angel hair pasta, drizzling with extra sauce. Garnish with fresh parsley.
Variations & Tips
For a lighter version, substitute half-and-half for the heavy cream. You can also add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition. For a spicy kick, consider adding a pinch of red pepper flakes to the sauce. If you prefer a different protein, shrimp or turkey cutlets can be used in place of chicken.
