Ingredients
- 12 ounces fettuccine or your favorite pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving (optional)
Feel free to swap fettuccine for any pasta you have on hand, or use half-and-half instead of heavy cream for a lighter version. The key is to make it work for you, just like my abuela taught me to do with her adaptable and intuitive cooking style.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as my grandmother always reminded me that patience is key in coaxing out those perfect flavors.
- Stir in the heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese, whisking until fully melted and the sauce is smooth. Return the chicken to the skillet, stirring to coat it in the creamy sauce.
- Toss in the drained pasta, ensuring every strand is enveloped in the garlic butter sauce. Adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped parsley and serve with lemon wedges on the side for a fresh, zesty finish. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International