Ingredients:
- 400g pasta (e.g., penne or spaghetti)
- 2 chicken breast fillets, cut into strips
- 200ml heavy cream
- 100ml chicken stock
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 tsp dried Italian herbs
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation:
Cook the pasta in plenty of salted water according to the package directions until al dente.
Drain, reserving some of the pasta water. Heat the olive oil in a large pan and sauté the chicken strips over medium heat until golden brown on all sides.
Remove from the pan and set aside. In the same pan, sauté the onion and garlic until translucent.
Add the heavy cream and chicken stock and bring to a boil. Stir in the Parmesan until melted, and season the sauce with Italian herbs, salt, and pepper.
Return the seared chicken strips to the pan and toss well with the sauce.
Gently fold in the cooked pasta, adding a little pasta water if needed to achieve the desired consistency.
Garnish with fresh parsley before serving.
