Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add chicken broth, scraping up browned bits.
- Stir in heavy cream and Parmesan, simmer until sauce thickens.
- Slice chicken and add to the sauce. Toss in cooked pasta and coat well.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh garlic for a more robust flavor.
- Adjust cream quantity for desired sauciness.
- Garnish with extra Parmesan and herbs for presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg