3–4 boneless, skinless chicken breasts (about 1.5 lbs)

8 oz spaghetti or fettuccine pasta

4 cloves fresh garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 tsp freshly cracked black pepper

1 cup low-sodium chicken broth

Salt, to taste

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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Season chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and cook chicken for about 6 minutes per side until golden and cooked through. Remove and rest before slicing into bite-sized pieces.
In the same skillet, sauté minced garlic for 1 minute until fragrant.
Stir in heavy cream and Parmesan cheese, whisking until smooth and creamy. Add chicken broth and adjust consistency with reserved pasta water as needed.
Return the sliced chicken and cooked pasta to the skillet. Toss gently until everything is coated in the sauce.
Serve warm, topped with extra Parmesan and freshly cracked black pepper.

Swap spaghetti for linguine, rigatoni, or penne.

Add peas, mushrooms, or spinach for extra vegetables.

Use Pecorino Romano instead of Parmesan for a sharper flavor.

Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or cream.

Freezing is not recommended.