This is one of those meals that is pure comfort to my family, plus it comes together quickly on a weeknight. Think: easiest alfredo sauce you’ve ever made. I want you to keep an open mind: there will be a lot of cream, but this does make a lot of food.

Ingredients

• 2 chicken breasts or large thighs (about a pound total)
• 1 T avocado oil
• garlic powder
• 2 cups cream
• 1.5 – 2 cups parm
• 1 pound pasta
• 1 cup frozen peas
• Salt and pepper

Instructions

In a large skillet, heat the oil over medium heat. Season the chicken on both sides with salt, pepper, and garlic powder. Start boiling your water for pasta in your favorite pasta-making pot. Don’t forget to salt your water! Cook the chicken in the hot oil for 5-6 minutes per side and then set it to the side, on a cutting board. In the now-empty hot skillet, turn the heat down to medium-low and pour in the cream. Add the frozen peas as it warms. Once your pasta water is ready to go, drop in your pasta, then go to the skillet and add in the parm. (Time management, am I right?) Chop your chicken and add it to the parm-cream sauce. Once the cheese melts into the cream, taste it and see if you need to add more salt. I usually end up adding another 1/2 teaspoon. Once the pasta is done, strain it and add to the skillet, mix it up and serve. Minimal dirty dishes and a complete meal.