🍽️ Ingredients
- 12 ounces fettuccine pasta
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
👩🍳 Preparation
Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve a little pasta water before draining.
⏱ About 10–12 minutesSeason the Chicken
Season the chicken breasts with salt and black pepper on both sides.
⏱ About 1 minuteCook the Chicken
Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through. Remove and rest before slicing.
⏱ About 6–8 minutes per sideStart the Sauce
Melt butter in the same skillet and cook the garlic briefly until fragrant.
⏱ About 1 minuteAdd the Cream
Pour in the heavy cream and simmer gently, stirring often.
⏱ About 3–4 minutesAdd Parmesan
Stir in the Parmesan until melted and the sauce becomes smooth and creamy.
⏱ About 2 minutesCombine Pasta and Sauce
Add the drained fettuccine to the skillet and toss until evenly coated. Add a splash of reserved pasta water if needed.
⏱ About 2 minutesTop with Chicken
Slice the rested chicken and arrange it over the creamy pasta. Garnish with parsley and extra Parmesan.
⏱ About 2 minutes📦 Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.
🍓 Serving Suggestions
Serve with garlic bread, roasted broccoli, asparagus or a crisp green salad.