Ingredients
Scale
- 2 cups fettuccine or your favorite pasta
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 cup butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook until golden brown and fully cooked, about 6-8 minutes. Remove chicken and set aside.
- Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and stir constantly. Bring to a simmer, then add grated Parmesan cheese. Stir until cheese melts and sauce thickens. Season with salt and pepper.
- Return cooked chicken to the skillet and toss to coat with sauce. Add cooked pasta and toss gently. If sauce is too thick, add reserved pasta water to reach desired consistency.
- Garnish with chopped parsley and additional Parmesan cheese if desired. Serve hot for a rich and creamy dinner experience.
Notes
- For a lighter version, substitute heavy cream with half-and-half or low-fat cream.
- You can add vegetables like spinach or zucchini for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or pasta water to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: Thirty grams (30g)
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 125 mg