Ingredients
Scale
- 2 large chicken breasts, sliced
- 400g (14 oz) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine in boiling salted water until al dente, then drain.
- In a large skillet, melt butter over medium heat. Add chicken slices and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in heavy cream, bring to a simmer.
- Add grated Parmesan cheese, stirring until the sauce thickens. Season with salt and pepper.
- Return chicken to the skillet, mix well with the sauce, and cook for another 2-3 minutes.
- Combine the cooked pasta with the sauce and chicken, toss to coat evenly.
- Garnish with chopped parsley before serving.
Notes
- Ensure not to overcook the pasta for the best texture.
- You can substitute chicken with shrimp for variation.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: Thirty grams
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg