Description
This indulgent, creamy pasta is elevated with freshly cracked black peppercorns, tender chicken, and a luscious sauce. It’s the perfect balance of richness and spice, making it a standout dish for any weeknight or special dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz pasta (fettuccine or spaghetti)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons freshly cracked black peppercorns
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt butter and cook garlic for 30 seconds.
- Add black pepper and cook for another minute to release the oils.
- Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for a few minutes.
- Stir in heavy cream and Parmesan, and simmer until the sauce thickens.
- Slice the chicken and toss the pasta into the sauce. Serve immediately.
Notes
- For an added kick, add red pepper flakes to the sauce.
- If you prefer a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg