Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Cook the fettuccine in a large pot of salted boiling water until al dente, then reserve 1 cup of pasta water and drain.
- In a skillet over medium heat, melt butter and sauté seasoned chicken breasts until golden brown and cooked through. Let rest and slice.
- In the same skillet, sauté garlic until fragrant. Add heavy cream and simmer for 3-5 minutes until thickened.
- Reduce heat, whisk in Parmesan cheese until melted. Season with salt and pepper.
- Combine fettuccine and sliced chicken with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve warm, garnished with extra Parmesan or parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 640
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 110mg