Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 pound (450g) fettuccine or your preferred pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until golden and cooked through. Rest for a few minutes, then slice into strips.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
- In the same skillet used for the chicken, sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and simmer gently. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add cooked pasta and sliced chicken into the sauce, tossing to coat. Garnish with parsley and serve immediately with extra Parmesan if desired.
Notes
- Use freshly grated Parmesan cheese for better flavor and melting.
- Adjust cream and cheese quantities for desired sauce thickness.
- Cook pasta just until al dente to prevent mushiness.
- Add vegetables like spinach or mushrooms for extra nutrition and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing and boiling
- Cuisine: Italian
- Diet: Feeds a standard diet
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg