Ingredients
Scale
- 8 oz fettuccine pasta
- 3 boneless skinless chicken breasts (approx. 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Cook fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, melt 2 tbsp of butter. Season chicken breasts with salt and pepper; sauté until golden and cooked through (6-7 minutes per side). Remove and slice.
- In the same skillet, melt remaining butter, add garlic, and sauté until fragrant (1 minute).
- Stir in heavy cream, simmer gently, then gradually mix in Parmesan until melted.
- Toss sliced chicken and cooked fettuccine into the sauce until well-coated and heated through.
- Serve with extra Parmesan and freshly cracked black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 640
- Sugar: 3g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg