Ingredients
Scale
- 12 ounces fettuccine pasta
- 3–4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 3–4 minced garlic cloves
- ½ cup grated Parmesan cheese
- Salt and black pepper
Instructions
- Cook fettuccine in salted boiling water until al dente; reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil and season chicken with salt and pepper; cook until golden brown on both sides.
- Remove chicken and sauté minced garlic in the same skillet until fragrant; add heavy cream and simmer.
- Stir in Parmesan cheese until melted; adjust sauce consistency with reserved pasta water if necessary.
- Combine cooked fettuccine and sliced chicken with the sauce; toss to coat.
- Serve hot, garnished with additional Parmesan and black pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg