Ingredients
Scale
- 2 lbs chicken breast, cut into bite-sized pieces
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 8 oz fettuccine pasta
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
- Olive oil for cooking
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter, add minced garlic, and cook until fragrant.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until melted and sauce thickens.
- Add cooked chicken and pasta to the sauce, toss to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free variation.
- Use cooked pasta al dente to prevent over-softening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg