Ingredients
Scale
- 4 boneless, skinless chicken breasts (680g)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter (56g)
- 8 oz fettuccine or penne pasta (225g)
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Cut chicken breasts into bite-sized pieces and pat dry. Season with salt and pepper.
- In a large skillet over medium heat, melt butter. Add the seasoned chicken and cook for 6–8 minutes until golden brown.
- Add minced garlic to the skillet and sauté for about one minute until fragrant.
- Meanwhile, boil water in another pot and cook pasta according to package instructions until al dente (about 8 minutes).
- Return to the skillet, add heavy cream, and stir well before incorporating grated Parmesan cheese. Simmer gently until slightly thickened.
- Drain cooked pasta and toss it with the creamy sauce in the skillet until thoroughly coated. Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg