Ingredients
Scale
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 1 teaspoon lemon juice (optional, for a hint of freshness)
Instructions
- Start by cooking the fettuccine pasta according to package instructions. Once done, drain and set aside, reserving a bit of pasta water for later.
- Heat the olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and milk, stirring gently to combine. Let the mixture simmer for about 2 minutes.
- Reduce the heat to low and stir in the Parmesan cheese until fully melted and the sauce is creamy and smooth. If the sauce is too thick, you can add some reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine and chicken back into the skillet. Toss everything together to ensure the pasta and chicken are well-coated with the sauce.
- Finish with a tablespoon of butter, allowing it to melt into the sauce for extra richness. Stir in the optional lemon juice for a fresh twist.
- Garnish with chopped fresh parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International