Ingredients
Equipment
Method
- Fill a large pot with water and bring it to a boil. Add a generous amount of salt.
- Pat the chicken breasts dry and trim any excess fat. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until the chicken reaches 165°F internally.
- While the chicken cooks, add the fettuccine to the boiling water and cook until al dente. Reserve about half a cup of the pasta water before draining.
- When the chicken is cooked through, remove it from the skillet and let it rest for a few minutes before slicing.
- Add butter, minced garlic, and optional red pepper flakes to the skillet. Cook until the garlic is fragrant, about 30 seconds.
- Pour in the heavy cream, scraping the bottom of the skillet to loosen any browned bits. Stir in the parmesan cheese and cook for 3–5 minutes, until the sauce thickens. Season with salt and pepper.
- Add the drained pasta to the sauce, tossing to coat. Add reserved pasta water, a little at a time, if needed to reach your desired consistency.
- Top with sliced chicken, adjust seasoning as needed, and serve immediately.
Nutrition
Notes
For best results, use freshly grated parmesan rather than pre-shredded cheese, which may not melt smoothly. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet with a splash of milk or broth if the sauce thickens. If pressed for time, you can substitute rotisserie chicken—just warm it gently in the sauce before serving. Freezing is not recommended, as cream sauces can separate when thawed. Serve with a side salad or roasted vegetables for balance.