Ingredients
Chicken Breasts (4, 1 inch thick)
Unsalted Butter (3 tbsp) or Olive Oil (3 tbsp)
Parmesan Cheese (Grated, 1½ cups) or Nutritional Yeast (1½ cups)
Heavy Cream (1½ cups) or Canned Coconut Milk (1½ cups)
Fettuccine Pasta (12 oz or 340g)
Garlic (Minced, 3 cloves) or Garlic Powder (1 tsp)
Parsley (Fresh, for breading)
Lemon Juice (1 tbsp)
Instructions
Rinse pasta under cold water to remove excess starch
Bring 4 liters water to a boil; salt with 1 tbsp salt
Cook pasta until al dente (7-8 minutes); drain and set aside
Heat 1 tbsp butter (or olive oil) in a pan; season chicken with salt and pepper
Sauté chicken (5-7 minutes per side) until golden; set aside
Melt remaining butter (or add 2 tbsp oil); sauté garlic 1 minute
Stir in parmesan/nutritional yeast slowly to avoid clumping
Whisk in cream/coconut milk and lemon juice until smooth
Return chicken to pan and simmer in sauce 2-3 minutes
Toss pasta into sauce until fully coated
Sprinkle parsley before serving
Notes
Substitute chicken thighs for extra tenderness
For dairy-free, use coconut milk and nutritional yeast
Rinse pasta to prevent gummy sauce
Adjust lemon juice to desired tanginess
Prep all ingredients before boiling water
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy-Free Alternative Available
Nutrition
- Serving Size: 1 plate (approx. 1½ cups)
- Calories: 820
- Sugar: 3g
- Sodium: 1200mg
- Fat: 48g
- Saturated Fat: 24g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg