Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package directions in salted boiling water; drain and set aside.
- In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper; cook for about 6-7 minutes per side until fully cooked. Remove from heat and slice into strips.
- In the same skillet, melt butter over medium heat; add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream; bring to a gentle simmer and stir in Parmesan cheese until melted and smooth.
- Add cooked fettuccine to the skillet; toss well to combine. Top with sliced chicken and garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 660
- Sugar: 3g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg