Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, sliced
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken slices with salt and pepper, then cook until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add butter and minced garlic, sauté until fragrant.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and sauce thickens.
- Add cooked chicken and pasta to the sauce, toss to coat evenly.
- Garnish with chopped parsley before serving.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust the cream and cheese quantity for a richer or lighter sauce.
- You can add sautéed mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer, toss
- Cuisine: Italian
- Diet: Limit Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg