2 medium chicken breasts, diced
8 oz pasta (penne, spaghetti, or your choice)
4 garlic cloves, minced
¾ cup grated parmesan cheese
1 cup low-fat milk or chicken broth
2 tbsp olive oil
Salt and black pepper to taste
Red pepper flakes (optional)
Fresh parsley for garnish
Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
Season chicken and sauté in olive oil for 5–6 minutes until golden and cooked. Remove and set aside.
In the same skillet, sauté garlic, then add milk and parmesan. Simmer until creamy.
Add pasta and chicken back in. Toss to coat, adding pasta water if needed.
Garnish with parsley and serve immediately.