Ingredients
Scale
- 400g (14 oz) fettuccine or your preferred pasta
- 2 large chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
- Optional: crushed red pepper flakes for a bit of heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.
- In a large skillet, heat olive oil over medium heat. Season chicken strips with salt and pepper. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream, add butter, and bring to a gentle simmer, stirring constantly.
- Add grated Parmesan cheese, stirring until melted and smooth. If sauce is too thick, incorporate reserved pasta water to loosen it.
- Season the sauce with salt, pepper, and red pepper flakes if desired. Add cooked pasta and chicken into the sauce, tossing to coat evenly. Cook for an additional 2 minutes to meld flavors.
Notes
- Use freshly grated Parmesan for the best flavor.
- For added nutrition, include sautéed vegetables like mushrooms, spinach, or broccoli.
- Keep extra sauce warm before serving by covering the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg