Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions until al dente; drain and reserve some pasta water.
- In a large skillet over medium heat, melt the butter. Add seasoned chicken breasts and cook until golden brown (about 6-7 minutes per side).
- Stir in minced garlic during the last minute of cooking. Add paprika and parsley until fragrant.
- Pour in the heavy cream, scraping up any bits from the skillet. Let simmer until slightly thickened (3-5 minutes).
- Toss cooked pasta in the skillet with the chicken and sauce, adding reserved pasta water as needed for desired consistency.
- Serve warm topped with additional Parmesan cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg