Ingredients
Scale
- 2 cups fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
1 clove garlic, minced
Instructions
- Cook the fettuccine in salted boiling water until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, and cook chicken until golden and cooked through. Slice into strips.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream, and bring to a simmer.
- Add grated Parmesan cheese and stir until the sauce thickens. Season with salt and pepper.
- Combine cooked pasta and chicken in the skillet, tossing to coat in the sauce.
- Garnish with chopped parsley and additional Parmesan if desired. Serve hot.
Notes
- For a healthier version, substitute heavy cream with Greek yogurt.
- Use whole wheat pasta for added fiber.
- Cooking time may vary depending on pasta thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg