Instructions

1. Boil the Pasta

   In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving half a cup of the pasta cooking water. · 10 min
2. Cook the Chicken

   Season the chicken strips with half a teaspoon of salt and a pinch of black pepper. Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium-high heat, then sauté the chicken until fully cooked and golden brown. Remove and set aside. · 8 min
3. Sauté the Garlic

   In the same skillet over medium-low heat, add the remaining tablespoon of butter and the minced garlic. Sauté for about a minute until fragrant, being careful not to let it brown. · 1 min
4. Prepare the Sauce

   Pour in the cooking cream and stir gently until it comes to a gentle simmer. Reduce the heat and gradually whisk in the grated Parmesan cheese, stirring continuously until melted and the sauce becomes smooth and silky. Season with salt and black pepper. · 3 min
5. Combine the Ingredients

   Return the cooked chicken to the skillet and toss in the boiled pasta. Stir everything together for two minutes until the pasta is well coated and has absorbed the flavors (add a splash of the reserved pasta water if the sauce is too thick). · 2 min
6. Serving

   Transfer the pasta to serving plates, garnish with chopped parsley and an extra sprinkle of Parmesan cheese, and serve immediately while hot.

Nutrition / serving

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