Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz fettuccine or linguine
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until golden brown (6-7 minutes per side). Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant (about 1 minute). Stir in heavy cream and bring to a simmer.
- Whisk in Parmesan cheese until melted and creamy.
- Slice the cooked chicken and add it along with drained pasta to the skillet. Toss to combine and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg