Ingredients
8 oz fettuccine pasta
2 (4 oz each) chicken breasts
1/2 cup unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper
1 tsp minced parsley
2 tbsp olive oil
Instructions
Preheat oven to 350°F (180°C)
Coat chicken breasts in olive oil and season with salt/pepper
Bring large pot of salted water to boil for pasta
Melt butter in large skillet over medium heat
Add minced garlic and sauté 1-2 minutes until fragrant
Remove garlic; add cooked chicken to butter and garlic mixture
Pour in heavy cream and whisk until smooth
Stir in grated Parmesan until fully incorporated
Once sauce thickens (5-7 minutes), drain fettuccine and add to skillet
Toss pasta with chicken-cream mixture until al dente pasta absorbs sauce
Garnish with fresh parsley and serve immediately
Notes
Use salted butter if preferred and reduce added salt accordingly
Half-and-half substitution: Use 3/4 cup half-and-half with 1/4 cup whole milk for lighter version
Rotisserie chicken shortcut: Use pre-cooked chicken breast for faster preparation
Freshly grated Parmesan is essential for authentic texture
Optional: Add spinach or broccoli for added nutrition
Clarified butter substitution: Use ghee or olive oil if preferred
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American / Comfort Food
- Diet: Contains dairy (Parmesan, butter, cream) - Naturally gluten-free if using gluten-free fettuccine
Nutrition
- Serving Size: 1 plate (approx. 8 oz)
- Calories: 650
- Sugar: 5g
- Sodium: 2000mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg