Description
This rich and creamy Italian-American comfort dish features tender, seared chicken breasts served over perfectly al dente fettuccine. The velvety sauce is crafted using roasted garlic, fresh heavy cream, and high-quality parmesan cheese. By balancing emulsified fats with starchy pasta water, this recipe creates a professional-quality restaurant experience right in your home kitchen, perfect for quick weeknights or elegant weekend gatherings.
Ingredients
1 lb fettuccine pasta
1.5 lbs boneless skinless chicken breasts
2 cups heavy cream
1.5 cups freshly grated parmesan cheese
6 cloves garlic, minced
3 tbsp unsalted butter
1 tsp dried Italian seasoning
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook the fettuccine until al dente.
Reserve one cup of starchy pasta water before draining the noodles.
Season chicken breasts with salt, pepper, and Italian seasoning.
Sear chicken in a large skillet over medium-high heat until golden brown and cooked through.
Remove chicken, let rest, and slice into strips.
Melt butter in the same skillet over medium heat.
Sauté minced garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in the parmesan cheese until melted and smooth, adding reserved pasta water if needed to adjust consistency.
Toss the cooked fettuccine into the sauce until well coated.
Top with sliced chicken and garnish with fresh parsley.
Notes
Always use freshly grated parmesan as pre-shredded cheese contains anti-caking agents that prevent a smooth sauce. You can substitute fettuccine with penne or linguine if preferred.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 165mg