Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 8 oz fettuccine or your favorite pasta
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley and basil for garnish
- Optional: red pepper flakes for a spicy kick
Instructions
- Pound the chicken breasts to an even thickness, season with salt, pepper, and Italian seasoning.
- Heat 2 tablespoons of olive oil in a skillet over medium heat, cook chicken for 6-7 minutes on each side until golden brown and cooked through.
- In the same skillet, add the remaining olive oil and minced garlic, sauté until fragrant.
- Pour in the heavy cream, mix well, and bring to a gentle simmer.
- Add grated parmesan cheese, stirring constantly until the sauce thickens, adjust seasoning as desired.
- Cook pasta according to package instructions, drain, and set aside.
- Add cooked pasta to the skillet with the creamy sauce, toss to coat.
- Slice the rested chicken and add to the skillet, toss everything together.
- Garnish with freshly chopped parsley and basil before serving.
Notes
- This dish stores well for up to 3 days in an airtight container in the refrigerator.
- Reheat on the stovetop with a splash of milk or cream to maintain creaminess.
- Serve with garlic bread or a light salad for a complete meal.
- Optional variations include using shrimp or adding sautéed vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 680 Kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg