Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Season the chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and cook the chicken for about 6-7 minutes per side until golden brown. Remove from the skillet and let rest before slicing.
- 2. Cook fettuccine according to package instructions until al dente. Reserve one cup of pasta water before draining.
- 3. In the same skillet, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and simmer gently. Gradually whisk in Parmesan cheese until melted and smooth.
- 4. Combine cooked fettuccine with the sauce in the skillet, adjusting consistency with reserved pasta water if necessary.
- 5. Serve sliced chicken on top of the creamy pasta garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 680
- Sugar: 2g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg