Ingredients
Scale
- 2 tablespoons olive oil
- 2 chicken breasts, sliced into strips
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook chicken strips until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and sauce thickens.
- Add cooked pasta and chicken to the sauce, tossing to coat evenly.
- Season with salt and pepper, garnish with chopped parsley, and serve warm.
Notes
- For a lighter version, substitute heavy cream with milk and a small amount of cream cheese.
- Keep stirring the sauce to prevent cheese from clumping or burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg