Instructions
Step 1: Marinate chicken breasts in dill pickle juice for at least 30 minutes. Remove and pat dry; season with garlic powder and black pepper.
Step 2: Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Let rest, then slice.
Step 3: Cook pasta according to package directions; drain and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy.
Step 5: Add cooked pasta to the sauce and toss to coat. Stir in chopped dill pickles.
Step 6: Serve pasta topped with sliced chicken, extra pickles, and fresh dill if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed. Freezing is not recommended as the cream sauce may separate when thawed.
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