Ingredients
Scale
- 2 large chicken breasts, sliced
- 12 oz (340 g) fettuccine or pasta of choice
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (50 g) grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in heavy cream, bring to a simmer, and cook for 2-3 minutes to thicken slightly.
- Stir in grated Parmesan cheese until melted and sauce is creamy.
- Add cooked pasta to the skillet, toss well to coat in the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Use chicken thighs for juicier meat or plant-based options for a vegetarian variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 105mg