Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine pasta
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping garlic and bringing a large pot of salted water to boil.
- Cook fettuccine in boiling water until al dente (8-10 minutes), then drain, reserving some pasta water.
- In a skillet over medium heat, add olive oil and cook chicken for 6-7 minutes per side until golden brown and no longer pink inside.
- Add minced garlic to the skillet and sauté for 30 seconds. Pour in heavy cream and stir to combine.
- Add drained fettuccine and sprinkle with Parmesan cheese, stirring until creamy and well-coated.
- Season with salt and pepper, garnish with parsley, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 585
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg