Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup grated parmesan cheese
- 4 cloves fresh garlic, minced
- Fresh parsley, for garnish
- Italian seasoning, optional
Instructions
- Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.
- Add sliced chicken to the pan and cook until golden and cooked through, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, pour in the heavy cream and bring to a gentle simmer. Add the remaining butter, stirring until it melts completely. Gradually whisk in the cheese until smooth.
- Toss in the cooked pasta and ensure every strand is coated. If too thick, add reserved pasta water to loosen it up.
- Season with salt, pepper, and Italian seasoning to taste. Slice the chicken and place on top of the pasta, finishing with fresh parsley.
- For garlic bread, slice a loaf, spread with a mixture of butter, minced garlic, and parsley, and bake until golden.
- Serve hot and enjoy!
Notes
Customize with vegetables or different pasta types. Allow chicken to rest after cooking for juiciness. Use fresh cheese for the best sauce texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Pescatarian