Ingredients

Scale

1.5 lbs chicken breasts (substitute with thighs or ground chicken)
1/2 cup salted butter (use unsalted butter for reduced sodium)
6 cloves fresh garlic (peeled and smashed)
1 cup heavy cream (or half-and-half for a lighter version)
12 oz fettuccine pasta (any pasta works)
1 tbsp Italian seasoning (contains parsley, oregano, basil)
1/2 cup chicken broth (substitute with vegetable broth for vegetarian option)

Cook Mode Prevent your screen from going dark

Instructions

Pat chicken breasts dry with paper towels to remove excess moisture
Season both sides generously with Italian seasoning and salt
Heat 2 tbsp butter in skillet over medium heat until melted and foaming
Brown chicken breasts on both sides for 3-4 minutes for a golden crust
Set aside cooked chicken on plate and cover with aluminum foil to rest
Melt remaining butter in the same skillet
Add roasted garlic to the skillet and cook until fragrant
Pour in chicken broth and stir to deglaze the pan
Add heavy cream and stir to combine
Adjust salt and pepper as needed
Cook pasta according to package instructions
Mix cooked pasta with the garlic butter sauce
Garnish with chopped parsley and optional grated Parmesan cheese

Notes

Use unsalted butter to better control sodium content
Vegetable broth option allows a vegetarian adaptation
Half-and-half or milk can replace heavy cream for a lighter version
Letting the chicken rest preserves moisture
Garnishing with fresh herbs enhances flavor

Author: Karim
Prep Time: 15
Cook Time: 30
Category: recipes
Method: Stovetop
Cuisine: American/Italian
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 700
Sugar: 2g
Sodium: 1000mg
Fat: 40g
Saturated Fat: 25g
Carbohydrates: 27g
Fiber: 2g
Protein: 15g
Cholesterol: 150mg