Description
A rich Italian-American dish with tender chicken, fettuccine pasta, and a velvety Parmesan-cream sauce. The garlic-butter base and cream cheese ensure a smooth, indulgent texture without flour or cornstarch. Ideal for cold-weather comfort.
Ingredients
2 chicken breasts
12 oz fettuccine pasta
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
4 cloves minced garlic
2 cups heavy cream
1 cup freshly grated Parmesan cheese
4 oz full-fat cream cheese
1 tsp Italian seasoning
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley
1/4 cup reserved pasta water
Instructions
Boil water in a large pot with salt for pasta. Cook fettuccine 2-3 minutes less than package time; reserve 1/4 cup pasta water and drain.
Pat chicken breasts dry. Season with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high. Cook chicken 5 minutes per side until golden. Rest 5 minutes, then slice thinly.
Melt butter in the same skillet over medium. Cook garlic 30 seconds until fragrant.
Whisk in heavy cream, then add cream cheese in batches. Cook until smooth and thickened.
Gradually stir in Parmesan, adjusting seasoning with additional pepper.
Toss pasta and chicken with the sauce, using reserved pasta water to reach desired consistency.
Finish with fresh parsley and serve warm.
Notes
Freshly grated Parmesan is essential for a smooth sauce.
For a lighter version, use half-and-half but skip the cream cheese.
Ensure chicken is at room temperature for even cooking.
Save leftover sauce in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Pasta Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 24g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg