Ingredients
Scale
- 2 cups cooked fettuccine
- 1 lb boneless chicken breasts, sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Add butter and Parmesan cheese, stirring until smooth and creamy.
- Add cooked chicken back to the sauce, tossing to coat evenly.
- Stir in cooked fettuccine, mixing well to combine all flavors.
- Garnish with chopped parsley and additional Parmesan if desired. Serve hot.
Notes
- You can add sautéed mushrooms or spinach to enhance flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg