Ingredients
Equipment
Method
- Prepare the chicken by pounding to 3/4-inch thickness. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat, let rest 5 minutes, then slice into strips. Set aside.
- Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
- In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant (don't let it brown).
- Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly.
- Remove skillet from heat. Gradually whisk in freshly grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Add drained pasta to the sauce and toss to combine. If sauce seems too thick, add reserved pasta water 1-2 tablespoons at a time until desired consistency is reached.
- Add sliced chicken back to the pan and gently toss to combine and heat through.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Video
Notes
Recipe Notes:
- For best results, use freshly grated Parmesan cheese rather than pre-shredded. The anti-caking agents in pre-shredded cheese can make the sauce grainy.
- Don't skip reserving the pasta water - the starch helps bind the sauce to the pasta and adjusts consistency perfectly.
- If sauce becomes grainy, remove from heat immediately and whisk in a tablespoon of pasta water to smooth it out.
- Chicken can be prepared ahead of time and reheated gently when ready to serve. Storage Instructions:
Store leftovers covered in refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to restore creamy texture. Do not freeze as cream-based sauces don't freeze well. Nutritional Information (per serving):
Calories: 680
Protein: 45g
Carbohydrates: 35g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 165mg
Sodium: 850mg
Fiber: 2g
Sugar: 3g
Calcium: 425mg Recipe Tips:
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Salt your pasta water generously - it should taste like seawater
- Keep sauce on low heat once cream is added to prevent curdling
- Toss pasta and sauce together off the heat for silkiest results
- For best results, use freshly grated Parmesan cheese rather than pre-shredded. The anti-caking agents in pre-shredded cheese can make the sauce grainy.
- Don't skip reserving the pasta water - the starch helps bind the sauce to the pasta and adjusts consistency perfectly.
- If sauce becomes grainy, remove from heat immediately and whisk in a tablespoon of pasta water to smooth it out.
- Chicken can be prepared ahead of time and reheated gently when ready to serve. Storage Instructions:
Store leftovers covered in refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to restore creamy texture. Do not freeze as cream-based sauces don't freeze well. Nutritional Information (per serving):
Calories: 680
Protein: 45g
Carbohydrates: 35g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 165mg
Sodium: 850mg
Fiber: 2g
Sugar: 3g
Calcium: 425mg Recipe Tips:
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature
- Salt your pasta water generously - it should taste like seawater
- Keep sauce on low heat once cream is added to prevent curdling
- Toss pasta and sauce together off the heat for silkiest results