Instructions
Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
Step 2: Cook fettuccine pasta according to package directions. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 4: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
Step 5: Add cooked pasta to the sauce and toss to coat evenly.
Step 6: Top with sliced chicken and garnish with chopped parsley. Serve hot.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to restore the sauce’s texture. Not recommended for freezing.
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