Serve immediately with a side of garlic bread, roasted veggies, or a fresh salad.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop, adding a splash of cream or broth to loosen the sauce.
Variations:
Protein Swap: Substitute chicken with shrimp, salmon, or tofu for a different flavor.
Cheese Option: Swap Parmesan for Asiago or Pecorino Romano for a sharper taste.
Extra Veggies: Add spinach, mushrooms, or sun-dried tomatoes for more depth.
Lighter Version: Use half-and-half instead of heavy cream and swap for whole wheat pasta.
FAQ:
Q: Can I make this ahead of time?
A: Yes! Prepare the chicken and sauce in advance, then cook fresh pasta before serving.
Q: What’s the best pasta for this dish?
A: Fettuccine, linguine, or penne hold the sauce well and work best.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce won’t be as rich. You can thicken it by adding 1 tbsp cornstarch mixed with 2 tbsp milk.
This dish is simple, rich, and absolutely delicious! Let me know if you’d like any tweaks.
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