Ingredients
- 8 ounces of fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
If you’re looking to add a little twist, try substituting the chicken with shrimp or using whole wheat pasta for a healthier touch. The versatility of this dish is one of its greatest strengths!
Instructions
- Begin by cooking the fettuccine according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken strips with half the 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, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as this can happen quickly.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer for about 5 minutes, thickening slightly.
- Add the Parmesan cheese to the sauce, stirring until melted and smooth. Taste the sauce and adjust the seasoning with the remaining salt and pepper as needed.
- Return the chicken to the skillet, along with the cooked pasta. Toss everything together until the pasta is well coated with the creamy sauce.
- Serve immediately, garnished with fresh parsley if desired, and enjoy the comforting flavors that remind me of those lively family dinners from my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International