Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 pound boneless, skinless chicken breasts
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6–7 minutes per side until golden and cooked through. Remove and slice thinly.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Whisk in flour (if using) and cook for 30 seconds. Slowly whisk in heavy cream to create a smooth sauce.
- Once the sauce simmers, reduce heat and stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Add cooked fettuccine to the sauce and toss until well coated.
- Plate pasta, top with sliced chicken, and garnish with parsley and extra Parmesan.
Notes
- Use chicken tenderloins for quicker cooking.
- Add broccoli or spinach for extra vegetables.
- A splash of lemon juice adds a fresh, tangy twist.
- Use a mix of heavy cream and milk for a lighter sauce.
- Reheat gently with added milk to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg
