Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, 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 skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through. 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 Parmesan cheese until melted and smooth.
- Add chopped basil and oregano to the sauce and mix well.
- Slice the cooked chicken and add it to the sauce.
- Cook fettuccine according to package instructions, then drain and toss with the sauce.
- Serve immediately, garnished with extra herbs if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Fresh herbs enhance the flavor, so use them if available.
- 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