Description
A quick and comforting dish featuring fettuccine pasta in a rich, velvety cream sauce with tender chicken and a sprinkle of parsley.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb chicken breast, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package instructions; drain and set aside. Pat the chicken slices dry and season lightly with salt and pepper. Mince the garlic and grate the Parmesan if needed.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer. Cook until the first side is golden, about 3–4 minutes, then flip and cook another 2–3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- Add minced garlic to the same skillet and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir constantly over medium-low heat until it begins to thicken slightly. Add the grated Parmesan, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Return the cooked chicken and drained fettuccine to the skillet. Toss gently until the pasta and chicken are well coated with the sauce. Garnish with fresh parsley before serving.
Notes
Serve hot with an extra sprinkle of Parmesan and a few turns of freshly ground black pepper. Can be served with a simple green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 3g
- Sodium: 630mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 53g
- Cholesterol: 150mg