Ingredients
Scale
- 10 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
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- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the chicken seasoned with salt and pepper until browned and cooked through (6–8 minutes). Remove and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle the flour over the garlic and whisk continuously for 1 minute to cook off the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, stirring continuously until the sauce thickens (3–4 minutes).
- Stir in the grated parmesan cheese until melted and the sauce is smooth.
- Return the cooked chicken and fettuccine to the skillet. Toss everything together until well coated in the creamy sauce.
- Serve warm, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 590
- Sugar: 3g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg