Fettuccine pasta – 1 poundhigh-quality for best texture
Chicken breasts – 1.5 poundsboneless, skinless
Heavy cream – 2 cupsfull-fat for richness
Parmesan cheese – 1.5 cupsfreshly grated
Garlic – 4-6 clovesminced
Chicken broth – 4 cupslow-sodium preferred
Italian seasoning – 1 tablespoon
Butter – 4 tablespoonsunsalted
Salt & pepper – To tastefreshly ground recommended
Instructions
Sear the Chicken – Heat butter in a large skillet over medium-high heat. Season the chicken, then cook for 5-7 minutes per side until golden brown. Remove and set aside.
Build the Sauce – In the same pot, sauté garlic for 30 seconds, then add chicken broth, heavy cream, and Italian seasoning.
Cook the Pasta – Add fettuccine directly into the pot. Stir frequently and let simmer for 12-15 minutes until pasta is al dente.
Return Chicken & Finish – Slice the cooked chicken and return it to the pot. Stir in freshly grated Parmesan and season to taste. Let simmer for 2-3 minutes.
Serve & Enjoy – Garnish with extra Parmesan and fresh parsley if desired.
Notes
Stir pasta frequently to ensure even cooking.
Adjust sauce thickness by simmering longer or adding extra cheese.
If the sauce separates, reduce heat and add a splash of pasta water to re-emulsify.
Creative Variations:
Cajun Style: Add Cajun seasoning & bell peppers.
Mushroom Lover’s: Add sautéed mushrooms & thyme.
Vegetable Packed: Stir in broccoli, spinach, or peas.
Seafood Twist: Swap chicken for shrimp or scallops.
Gluten-Free: Use GF pasta & adjust texture with xanthan gum.
Storage & Reheating:
Store in an airtight container for up to 3 days in the fridge.
Reheat gently over low heat with a splash of cream.
Stir frequently while reheating to maintain creaminess.