Ingredients
- Boneless, skinless chicken breasts
- Fettuccine or linguine
- Heavy cream
- Freshly grated Parmesan cheese
- Garlic powder
Instructions
- Gather and prep all ingredients.
- Cook pasta in salted boiling water until al dente; reserve some pasta water, then drain.
- In a skillet, heat olive oil over medium heat and sauté seasoned chicken until golden brown, about 6-7 minutes per side.
- Lower the heat and add heavy cream and garlic powder to the skillet, stirring to combine.
- Stir in Parmesan cheese until melted; if too thick, add reserved pasta water gradually.
- Combine drained pasta with the sauce and toss gently until evenly coated. Serve hot.
Notes
- For added nutrition, consider folding in spinach or sun-dried tomatoes just before serving.
- Store leftovers in an airtight container for up to three days; reheat gently on low heat with a splash of cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 552
- Sugar: 2g
- Sodium: 610mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg