Ingredients
Method
Cooking Pasta
- Fill a large pot with water and bring it to a boil. Salt generously and cook the fettuccine until just al dente according to package directions.
- Reserve about 1/4 cup of the pasta water, then drain and set pasta aside.
Cooking Chicken
- Heat the olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper.
- Cook the chicken until golden and cooked through, about 5 to 7 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C).
- Transfer to a plate, let rest for a few minutes, then slice thinly.
Making Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer over low to medium heat.
- Stir in the grated Parmesan a little at a time until the sauce is smooth. If the sauce becomes too thick, add a splash of the reserved pasta water.
Combining
- Add the cooked fettuccine and sliced chicken to the skillet. Toss gently to coat everything in the sauce and warm through.
- Taste and adjust seasoning with salt and pepper.
Serving
- Plate immediately and sprinkle with chopped parsley for color and brightness.
Nutrition
Notes
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently to avoid breaking the sauce. You can freeze cooked chicken and pasta in sauce, but texture may change.