Description
Indulge in the creamy goodness of Der Ausgang: Cremige Knoblauch-Parmesan Pasta, a dish that effortlessly combines fresh garlic and rich parmesan cheese for an unforgettable meal.
Ingredients
Scale
- 500 g chicken breast fillets
- 300 g short pasta (fusilli or penne)
- 2 tbsp unsalted butter
- 4-5 cloves fresh garlic
- 250 ml heavy cream
- 250 ml chicken broth
- 100 g freshly grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil salted water in a large pot. Cook pasta according to package instructions until al dente (8-10 minutes). Reserve ½ cup of cooking water before draining.
- Pat chicken dry and season with salt, pepper, and half of the Italian seasoning. In a large pan, melt butter over medium heat, then sauté chicken for 3-4 minutes on each side until golden brown. Remove from pan.
- Reduce heat; add remaining butter and minced garlic to the pan. Sauté for 30-60 seconds until fragrant.
- Deglaze the pan with chicken broth, scraping up any bits from the bottom.
- Stir in heavy cream and remaining Italian seasoning; simmer for 2-3 minutes until slightly thickened.
- Lower heat and mix in parmesan until melted. Add cooked chicken and drained pasta; toss well to combine.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 680
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg