Ingredients
Equipment
Method
- Slice chicken breasts into thin cutlets. Season both sides with salt and pepper.
- Heat 1 tbsp butter and olive oil in a large skillet. Cook chicken 3–4 minutes per side until golden. Remove from pan.
- Cook pasta in salted water. Reserve 1 cup of pasta water before draining.
- In the same skillet, melt remaining butter. Add garlic and sauté until fragrant.
- Reduce heat. Stir in cream. Off heat, add parmesan slowly, stirring constantly until smooth.
- Add cooked pasta and reserved pasta water. Toss to coat evenly. Return sliced chicken to the pan.
Notes
This dish is best served fresh, but can be revived with a splash of pasta water if reheated. Use freshly grated parmesan for the creamiest sauce.