Ingredients
Units
Scale
- 8 oz fettuccine pasta
- 1 cup cooked chicken breast, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly.
- Add the cooked chicken slices to the sauce and heat through.
- Toss the cooked pasta in the sauce until evenly coated. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- Substitutions:
- Use half-and-half instead of heavy cream for a lighter version.
- Swap fettuccine for spaghetti or penne if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
- Serving Tips: Pair with garlic bread or a side salad for a complete meal.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 2
- Calories: 600
- Sodium: 500mg
- Fat: 30g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g