Ingredients
Scale
- 8 oz (225 g) fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and slice.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until sauce thickens.
- Add cooked pasta and sliced chicken into the sauce, tossing gently to coat everything evenly.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt or a skim milk mixture.
- Cook chicken until juices run clear for optimal juiciness.
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 130 mg