Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 8 ounces fettuccine or your favorite pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Reduce heat to medium and add butter, stirring until melted.
- Add heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce is smooth and heated through, about 3-4 minutes.
- Slice the cooked chicken breasts and add them to the skillet with the sauce. Toss to coat evenly.
- Add the cooked pasta to the skillet and toss to combine everything thoroughly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute chicken breasts with chicken thighs for extra juiciness.
- For a kick of spice, add red pepper flakes to the sauce.
- Make sure not to overcook the pasta to keep it tender but firm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free option available with gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg