Description
A delightful dish that combines tender chicken with rich, creamy sauce, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil
- 12 oz fettuccine or pasta of choice
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- Fresh parsley and basil for garnish
Instructions
- Pat chicken dry, season, and dredge in seasoned flour. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
- Boil the fettuccine in salted water according to package instructions; reserve some pasta water before draining.
- In the same skillet, melt butter, cook garlic until fragrant, then add heavy cream, scraping up browned bits.
- Stir in Parmesan cheese and reserved pasta water until the sauce thickens.
- Toss the drained pasta in the sauce, season, and serve topped with sliced chicken and garnished with fresh herbs.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Consider adding spinach or sun-dried tomatoes for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg