Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 oz pasta (fettuccine or your choice)
- Fresh parsley (for garnish)
Instructions
- Cook the Pasta: Boil the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Season the Chicken: Season the chicken breasts with salt and pepper.
- Sauté Chicken: In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove and slice.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Make the Sauce: Pour in the heavy cream and chicken broth, bringing to a simmer. Stir in Parmesan cheese until melted and smooth.
- Combine: Add the cooked pasta and sliced chicken to the skillet. Toss to combine, adding reserved pasta water as needed for desired consistency.
- Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 kcal
- Fat: 40g
- Carbohydrates: 45g
- Protein: 30g