Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken slices with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and butter until the sauce thickens.
- Add the cooked chicken slices and drained pasta into the sauce, tossing to coat evenly.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add sautéed mushrooms or spinach for extra flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg