Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, melt butter. Season chicken with salt and pepper; cook until golden brown (6-7 minutes per side).
- Add minced garlic to the skillet; sauté for about 1 minute. Stir in heavy cream until combined.
- Gradually whisk in Parmesan cheese until melted and creamy. Mix in cooked pasta and chopped chicken.
- Transfer to greased baking dish; sprinkle additional cheese on top if desired. Bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg