Cooked this meal tonight, and my hubby couldn't stop eating it! Just the two of us.

Servings: 4

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 ounces angel hair pasta
Fresh parsley, chopped, for garnish

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.

Meanwhile, cook the angel hair pasta according to package instructions. Drain and set aside.

Return the chicken to the skillet, spooning the sauce over the top. Simmer for an additional 2-3 minutes to heat through.

Serve the chicken over a bed of angel hair pasta, drizzling with extra sauce. Garnish with fresh parsley.