Ingredients
Scale
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Add cooked chicken back to the skillet, stirring to coat with the sauce.
- Mix in cooked pasta, tossing to combine. Season with salt and pepper.
- Garnish with chopped parsley and extra Parmesan cheese before serving.
Notes
- For a gluten-free version, substitute regular pasta with gluten-free noodles.
- Adjust the thickness of the sauce by adding more cream or cheese as desired.
- Can be made ahead and reheated, creamy sauces may thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, boil, simmer
- Cuisine: Italian
- Diet: Main Course
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg