4 boneless, skinless chicken breasts
1 teaspoon salt
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
8 oz fettuccine or pasta of choice
1 tablespoon fresh parsley, chopped
For the Side – Roasted Veggie Medley:
1 zucchini, sliced
1 red bell pepper, diced
1 tablespoon olive oil
Salt and pepper, to taste
For Dessert – Chocolate Mug Cake:
4 tablespoons flour
2 tablespoons cocoa powder
2 tablespoons sugar
3 tablespoons milk
A handful of chocolate chips
Instructions
Cook the pasta according to the package directions. Drain and set aside.
Prepare the chicken: Heat olive oil in a skillet. Season chicken with salt and pepper, then cook 5–6 minutes per side until golden and cooked through. Remove from the pan and slice.
Make the sauce: In the same skillet, sauté garlic until fragrant. Add heavy cream and Parmesan cheese, stirring until smooth. Toss the cooked pasta and chicken into the sauce, coating evenly.
Roast the veggies: Preheat oven to 400°F (200°C). Place chopped vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
Prepare the mug cakes: In a microwave-safe mug, mix flour, cocoa, sugar, milk, and oil. Stir in chocolate chips. Microwave for 1–1½ minutes.
Set the table: Serve the creamy pasta with roasted veggies on the side, and finish with warm chocolate mug cakes for dessert.
Serving and Storage Tips
Serve Immediately: This meal is best enjoyed fresh and warm, preferably surrounded by laughter and good company.
Storage: Refrigerate leftover pasta in an airtight container for up to 2 days. Reheat gently with a splash of milk to maintain creaminess.
Dessert Tip: Mug cakes are best made fresh, but you can pre-mix the dry ingredients and store them in jars for quick future treats.
Variations
