Ingredients
Scale
- 2 breasts boneless, skinless chicken
- 8 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside, reserving about a cup of pasta water.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese until melted and creamy.
- Slice the chicken and add it back to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Serve immediately, garnished with chopped parsley.
- Prep Time: 10
- Cook Time: 20