Ingredients
Scale
- 2 cups cooked fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in butter and Parmesan cheese until sauce thickens.
- Add cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute chicken with shrimp or vegetables for variation.
- Use fresh Parmesan for the best flavor.
- Ensure pasta is cooked al dente to prevent over-softening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 550 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg