Creamy Garlic Chicken Pasta

1Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2Season the chicken breasts (2) with salt and pepper. In a large skillet, heat 2 tbsp of butter (4 tbsp) over medium-high heat. Add the chicken breasts (2) and cook until browned and cooked through. Remove from the skillet and set aside.

3In the same skillet, add the remaining butter (4 tbsp). Add the chopped scallions (1 bunch) and minced garlic (4 cloves). Cook until fragrant, about 1-2 minutes.

4Pour in the heavy cream (1 cup) and bring to a simmer. Add the Parmesan cheese, red pepper flakes (½ tsp), oregano, basil, and black pepper (½ tsp). Stir well to combine and let the sauce thicken slightly.

5Slice the cooked chicken breasts (2) into strips and add them back to the skillet. Stir to coat the chicken in the creamy sauce.

6Add the cooked pasta (8 oz) to the skillet and toss to combine, ensuring the pasta (8 oz) is well coated in the sauce.

7Serve the creamy garlic (4 cloves) chicken pasta (8 oz) hot, garnished with chopped parsley (¼ cup) and extra Parmesan cheese if desired.