Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine or pasta of choice
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add remaining butter and minced garlic. Sauté until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until melted and smooth.
- Add cooked chicken and pasta to the sauce, tossing to coat evenly. Heat through for 2-3 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- Adjust garlic and cheese amount for richer flavor.
- Use cooked pasta leftovers for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg