Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh herbs (like basil and parsley)
- 2 cloves garlic, minced
- 8 oz fettuccine pasta
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side.
- In a separate pot, cook fettuccine according to package instructions; drain and set aside.
- In the same skillet, add minced garlic and fresh herbs; sauté for 1 minute.
- Pour in heavy cream and grated Parmesan cheese; stir until the sauce thickens.
- Slice the cooked chicken and add it to the sauce; mix well.
- Toss the cooked pasta in the sauce until evenly coated.
- Serve hot and garnish with extra herbs if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Ensure herbs are finely chopped for better infusion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 550
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 40g
- Protein: 35g