Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken breasts with salt and pepper. In a skillet over medium heat, melt butter and sauté chicken until golden brown (6-7 minutes per side). Remove and slice.
- Boil salted water in a large pot. Cook fettuccine according to package instructions until al dente; reserve ½ cup pasta water before draining.
- In the same skillet used for chicken, sauté minced garlic until fragrant (about 1 minute). Add heavy cream, scraping up browned bits from the pan.
- Stir in Parmesan cheese until melted and smooth. If too thick, add reserved pasta water gradually.
- Toss sliced chicken and drained fettuccine in the sauce until well coated.
- Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg