Ingredients:
- 450g diced chicken breast
- 230g penne or rotini pasta
- 60g butter
- 2 garlic cloves, minced
- 240ml heavy cream
- 100g grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions:
Cook the pasta: Cook the pasta in a large pot of salted water according to the package directions. Once the pasta is al dente, drain and set aside.
Cook the chicken: Heat the butter in a large frying pan over medium heat.
Add the minced garlic and sauté briefly until fragrant. Add the diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes.
Make the sauce: Reduce the heat to low and pour the heavy cream into the pan.
Stir in the grated Parmesan until the sauce is creamy and well blended. Season the sauce with salt and pepper.
To combine and serve: Add the cooked pasta to the pan and toss thoroughly with the creamy sauce.
Heat briefly until the pasta is piping hot. Spoon the pasta onto plates and garnish with fresh basil.
