Creamy Garlic Chicken Pasta (Print Version)

# Ingredients:

→ Pasta

01 - 225 g of penne or any short pasta you like

→ Chicken

02 - 450 g chicken breast, diced into 2.5 cm chunks
03 - 2 tbsp olive oil
04 - Black pepper to taste
05 - Salt to taste

→ Sauce

06 - 4 tbsp unsalted butter
07 - 5 garlic cloves, minced up
08 - 0.5 tsp Italian herb mix, optional
09 - 0.25 tsp red pepper flakes, optional
10 - 100 g parmesan cheese, shredded fresh
11 - 240 ml heavy cream, bring to room temp

→ Garnish

12 - 2 tbsp chopped fresh parsley

# Instructions:

01 - Try it and see if you want more salt or pepper. Sprinkle with parsley over the top. Eat right away while it's warm.
02 - Dump the pasta and cooked chicken into the pan with the sauce. Stir till everything gets nicely coated. Splash in some of the saved pasta water if it feels too thick. Let it bubble gently for a couple minutes so everything comes together.
03 - Melt butter in your skillet over medium. Pop in the garlic, give it a quick stir for about a minute till it smells great. Pour the heavy cream in slowly, mixing the whole time. Sprinkle in parmesan bit by bit, stirring till it melts down and the sauce looks smooth. Throw in Italian herbs and pepper flakes if you want.
04 - Warm the olive oil in a big pan over medium-high heat. Pepper and salt the chicken pieces, then toss them in. Let each side get golden for about 4 to 5 minutes—don’t overcook. Move chicken onto a plate to hang out for a sec.
05 - Cut up the chicken into cubes, mince your garlic, shred the parmesan, and chop some parsley. Get all the seasonings and dairy stuff ready and measured out before you start.
06 - Fill a big pot with salted water, let it come to a hard boil, then cook your pasta till it’s just firm (al dente). Scoop out 120 ml of that starchy water before draining everything else.

# Notes:

01 - Grating parmesan right before using melts way better and tastes fresher.
02 - Swap in some whole milk for half the cream if you want to cut the heaviness.
03 - Don’t crank the heat when adding cream. Keep it medium so it won’t split.

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