Description
A rich Italian-American pasta dish featuring tender chicken, velvety Parmesan-infused cream sauce, and al dente fettuccine. Savory butter, garlic, and heavy cream create a luxurious, comforting meal that balances umami depth with silky textures.
Ingredients
Boneless skinless chicken breasts, 2
Fettuccine, 12 ounces (Use gluten-free alternative)
Heavy cream, 2 cups (May replace with coconut milk)
Cream cheese, 4 ounces (Optional for extra richness)
Garlic, 4 cloves (Use garlic powder for non-fresh)
Butter, 1 cup
Parmesan cheese, grated, 1 cup
Olive oil, 2 tablespoons
Salt and black pepper to taste
Italian seasoning, 1 teaspoon
Instructions
Fill a 6-quart pot with 4 quarts water. Add 1 tablespoon salt, bring to a boil. Add fettuccine, cook 2-3 minutes less than package instructions for al dente. Reserve 1/4 cup pasta water before draining.
Pat chicken breasts dry. Season with salt, black pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden; transfer to a cutting board and let rest 5 minutes.
Add 1 cup butter to the same skillet. Sauté 4 cloves garlic (thinly sliced) for 1 minute without browning. Stir in 4 ounces cream cheese (room temperature) until melted. Gradually pour in 2 cups heavy cream and 1 cup grated Parmesan, whisking until smooth. Add reserved pasta water 2 tablespoons at a time to thicken sauce.
Add cooked pasta to sauce and toss to coat. Thinly slice rested chicken breasts into 1/2-inch pieces. Add chicken to pasta mixture and heat through for 2-3 minutes. Taste and adjust seasoning if needed.
Notes
For richest results, add all ingredients into the skillet simultaneously. For gluten-free, use a hearty pasta like zucchini noodles or gluten-free fettuccine.
Cream cheese stabilizes the sauce and prevents clumping; remove if avoiding dairy.
Leftovers store in an airtight container up to 3 days; stir in extra cream or butter to refresh the sauce.
- Prep Time: 15
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Stir-frying/Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 8g
- Sodium: 1800mg
- Fat: 34g
- Saturated Fat: 22g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg