Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces fettuccine or penne pasta
- 1 tablespoon chopped fresh parsley (optional)
- 1 cup mozzarella cheese, shredded
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap the chicken for shrimp if you’re in the mood for seafood. My mom always encouraged us to experiment, and this recipe is no exception!
Instructions
- Preheat your oven to 375°F.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they’re golden brown and cooked through, about 7-8 minutes.
- Add the minced garlic to the skillet and sauté for another minute until fragrant.
- Stir in the honey, ensuring the chicken is evenly coated. Cook for another 2 minutes until the sauce thickens slightly.
- In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, heat the heavy cream over medium heat. Stir in Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth, about 5 minutes.
- Combine the cooked pasta, chicken mixture, and alfredo sauce in a large baking dish. Stir until everything is well combined.
- Top with shredded mozzarella cheese and bake in the oven for 15-20 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving, if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International