Servings: 6 portions
Calories: 645kcal
Cost: 20$
Equipment
- 🍳 Large skillet
- 🥘 Large pot for pasta
- 🧊 Colander
- 🥄 Wooden spoon
- 🔪 Sharp knife
- 🌡️ Meat thermometer
Ingredients
- For the pasta:
- 1 pound 🌾 fettuccine or penne
- 2 🍗 large chicken breasts diced
- 6 🧄 cloves garlic minced
- 1 🧅 onion finely diced
- 2 cups 🥛 heavy cream
- 1 cup 🧀 freshly grated Parmesan
- 2 tbsp 🌿 fresh parsley
- 4 tbsp 🧈 butter
- 2 tbsp 🛢️ olive oil
- 🧂 Salt and pepper to taste
- 🌶️ Red pepper flakes optional
- For garnish:
- 🧀 Extra Parmesan cheese
- 🌿 Fresh parsley
- 🌶️ Black pepper
Instructions
- Boil pasta in salted water until al dente.
- Season diced chicken with salt and pepper.
- Heat oil in large skillet over medium-high.
- Cook chicken until golden (6-8 minutes).
- Remove chicken, set aside.
- Add butter to pan, sauté onions.
- Add garlic, cook 1 minute.
- Pour in cream, bring to simmer.
- Add Parmesan, stir until melted.
- Return chicken to pan.
- Toss with drained pasta.
- Add parsley and season to taste.
Notes
🌟 Reserve 1 cup pasta water 🌟 Don't overcook the pasta 🌟 Use freshly grated cheese 🌟 Check chicken temp (165°F) Storage Tips: ❄️ Refrigerate: 3-4 days 🧊 Freeze: Not recommended ♨️ Reheat: Add splash of cream
Pro Tips: 🔑 Salt pasta water well 🔑 Don't rinse cooked pasta 🔑 Let cream reduce slightly 🔑 Use room temp cream 🔑 Save pasta water for sauce
Variations: 🥬 Add spinach 🍄 Add mushrooms 🍅 Add sun-dried tomatoes 🥓 Add crispy bacon
Common Questions:
❓ Lighter version? Use half & half
❓ Different pasta? Any shape works
❓ Make ahead? Best served fresh
❓ Too thick? Add pasta water
❓ Lighter version? Use half & half
❓ Different pasta? Any shape works
❓ Make ahead? Best served fresh
❓ Too thick? Add pasta water
Nutrition
Calories: 645kcal | Carbohydrates: 47g | Protein: 32g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 155mg | Sodium: 580mg | Fiber: 2g
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