Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 4 cloves fresh garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Sauté the chicken until golden brown and fully cooked (6-7 minutes per side). Remove from skillet and set aside.
- Boil salted water in another pot; cook fettuccine according to package instructions until al dente (8-10 minutes). Drain and set aside.
- In the same skillet, reduce heat, add minced garlic, and sauté until fragrant (about 1 minute). Pour in heavy cream.
- Gradually whisk in parmesan cheese until melted and creamy. Add cooked fettuccine and sliced chicken back to the skillet, tossing gently to coat.
- Top with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg