Ingredients
Method
- Cook the fettuccine according to package instructions until al dente, then drain and set aside.
- In a large pot, heat the olive oil over medium heat, then add the chicken breasts, seasoning both sides with salt and pepper.
- Remove the chicken from the pot and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same pot, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the grated Parmesan cheese until smooth and creamy.
- Add the cooked fettuccine and sliced chicken to the pot, stirring gently to coat everything in the creamy sauce.
- Taste and adjust seasoning as needed, then garnish with chopped parsley before serving.
Nutrition
Notes
For best flavor, use fresh parmesan cheese and consider adding fresh herbs on top for garnish. This dish is best enjoyed immediately, but leftovers can be stored in the fridge for up to three days.