Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add chicken to the skillet and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a simmer.
- Stir in grated Parmesan cheese until melted and smooth.
- Add chopped basil and parsley, stirring to combine.
- Slice the cooked chicken and add it back to the sauce.
- Cook fettuccine according to package instructions, then drain and add to the sauce mixture.
- Toss everything together and serve immediately.
Notes
For the best flavor, use freshly chopped herbs. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 30g
- Carbohydrates: 40g
- Protein: 35g