Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken slices, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and sauce has thickened slightly.
- Return chicken to the skillet, toss to coat with the sauce, and cook for an additional 2 minutes.
- Add cooked pasta to the skillet, toss to combine, and serve hot, garnished with parsley.
Notes
- For a richer flavor, add a splash of white wine during the sauce preparation.
- You can substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg