Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Cook the fettuccine in boiling salted water until al dente, then drain.
- In a skillet, melt butter over medium heat. Season chicken with salt and pepper and sauté until golden brown and cooked through (approximately 6-7 minutes per side). Remove and let rest.
- Add minced garlic to the skillet; sauté until fragrant. Pour in heavy cream, stirring to combine. Bring to a simmer and whisk in Parmesan cheese until smooth.
- Slice chicken and return it to the skillet along with drained fettuccine. Toss gently to coat all ingredients in the sauce.
- Garnish with chopped parsley if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 680
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg