Ingredients
1.5 lbs chicken breasts
12 oz fettuccine pasta
2 tbsp unsalted butter
2 cups heavy cream
2 cups freshly grated Parmigiano-Reggiano cheese
Fresh parsley (optional)
Salt and pepper to taste
Instructions
Pat chicken dry and season with salt/pepper
Measure Parmesan and reserve in a bowl
Boil pasta according to package instructions
Melt butter over medium heat in large skillet
Add minced garlic and cook 1 minute until fragrant
Immediately add cream and bring to gentle simmer
Slowly add Parmesan while stirring continuously
Remove from heat when sauce reaches desired thickness
Reserve 1/2 cup pasta water for adjusting consistency
Add cooked chicken and warm pasta to sauce
Toss gently while adding pasta water as needed
Season with freshly cracked black pepper
Notes
Toast fettuccine in oven at 75°F 30 minutes for better sauce adhesion
Use room temperature cream to prevent butter from separating
Add lemon zest (optional) for brightness
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 220mg