Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Prep: Gather and chop parsley; mince garlic.
- Cook Pasta: Boil salted water, add fettuccine, and cook until al dente (8-10 minutes). Drain.
- Sauté Chicken: In a skillet, melt butter over medium heat. Season chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove from skillet.
- Prepare Sauce: In the same skillet, sauté minced garlic in remaining butter until fragrant. Gradually add heavy cream while stirring.
- Add Cheese: Whisk in Parmesan until smooth; season with salt and pepper.
- Combine: Slice cooked chicken, add to skillet with drained fettuccine, and mix well in the sauce.
- Serve hot, garnished with parsley if desired.
Notes
- For added nutrition, consider incorporating vegetables like spinach or broccoli.
- Substitute chicken for shrimp or use different cheeses for a personalized touch.
- Store leftovers in an airtight container for up to three days; reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 720
- Sugar: 3g
- Sodium: 790mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 155mg