Ingredients
4 boneless, skinless halal chicken breasts
6 large garlic cloves
1 cup freshly grated Parmesan cheese
4 tbsp unsalted butter
1 1/2 cups whole milk
8 oz fettuccine pasta
2 tbsp minced chives
1 tbsp lemon juice
Instructions
Mince garlic cloves using a garlic press and grate Parmesan cheese manually.
Season chicken breasts with salt and pepper 30 minutes before cooking.
Sauté chicken in 2 tbsp butter over medium heat for 8-10 minutes per side until 165°F.
Return pan to stove, add remaining 2 tbsp butter, and sauté garlic in chicken drippings for 1-2 minutes.
Pour milk into the pan and whisk in Parmesan cheese in thirds until smooth.
Cook sauce for 5-7 minutes until thickened, then toss with cooked fettuccine pasta.
Stir in minced chives and lemon juice, then serve.
Notes
Use gluten-free pasta or zucchini ribbons for a low-carb alternative
Substitute plant-based butter and vegan Parmesan for a vegetarian version
Replace whole milk with coconut milk for a dairy-free option
Add extra garlic powder if using pre-minced garlic
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian (with vegan adaptations)
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg