Ingredients
- 8 ounces of fettuccine or your favorite pasta
- 1 pound of boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon of Italian seasoning
- Chopped fresh parsley for garnish (optional)
Feel free to swap out the chicken with shrimp or tofu for a different twist, or use a gluten-free pasta if dietary needs call for it.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 6-8 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it!
- Pour in the heavy cream, stirring to combine with the garlic. Let it simmer for about 2 minutes, allowing the flavors to meld together.
- Add the Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Season with additional salt and pepper to taste.
- Return the sliced 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. Enjoy the burst of flavors as you take that first bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International