Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 lb fettuccine
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F internally). Remove and set aside.
- In the same skillet, add garlic and sauté 30–60 seconds until fragrant.
- Reduce heat to medium, pour in heavy cream and bring to a gentle simmer. Stir in Italian seasoning, salt, pepper, and red pepper flakes.
- Gradually whisk in parmesan cheese until fully melted and sauce thickens (2–3 minutes).
- Meanwhile, cook fettuccine according to package directions; drain.
- Slice chicken and return to skillet, coating in sauce. Toss with cooked pasta.
- Garnish with parsley and extra parmesan before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream (may thin sauce slightly).
- Use gluten-free pasta for a GF option.
- Double the sauce for extra creamy coverage or to stretch over more pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear and simmer
- Cuisine: Italian-American
- Diet: Non Vegetarian
Nutrition
- Serving Size: 1 serving (with pasta)
- Calories: 680 Kcal
- Sugar: 5 g
- Sodium: 1120 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
