Description
Creamy fettuccine pasta tossed in a rich parmesan sauce and topped with tender sliced chicken, this comforting dish is perfect for weeknight dinners or cozy family meals.
Ingredients
Units
Scale
- 12 ounces fettuccine pasta
- 2 medium boneless skinless chicken pieces (about 1 pound total)
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
- Season the chicken on both sides with salt and black pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Cook the chicken for 5 to 7 minutes per side until golden and cooked through. Remove from skillet and let rest, then slice.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally.
- Add the grated parmesan cheese and stir until melted and smooth.
- Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water as needed to adjust consistency.
- Top with sliced chicken and sprinkle with chopped parsley before serving.
Notes
- Use freshly grated parmesan for the smoothest sauce texture.
- Keep the heat low when adding cheese to prevent clumping.
- Add a splash of warm milk or cream when reheating leftovers to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 155mg