Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breasts, sliced into strips
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- Chopped parsley for garnish
Instructions
- Cook the fettuccine in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through. Remove and set aside.
- In the same skillet, add butter and minced garlic; cook until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked chicken and pasta to the sauce; toss to combine and heat through.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a pinch of nutmeg to the sauce.
- Use fresh Parmesan for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 640 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg