Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 8 oz pasta (fettuccine or penne)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides (5-7 minutes per side). Remove from skillet and slice.
- Boil water in a separate pot, add salt, and cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
- In the same skillet, add more olive oil if needed and sauté minced garlic until fragrant (about 1 minute). Pour in heavy cream, stirring gently.
- Once bubbling, stir in grated parmesan until melted and creamy. Adjust consistency with reserved pasta water as needed.
- Toss sliced chicken and drained pasta into the sauce until well combined. Taste and adjust seasoning.
- Serve hot, garnished with additional parmesan and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 670
- Sugar: 2g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg