Ingredients
Method
- Cook the fettuccine until al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Reduce the heat to medium-low and melt the butter in the same skillet. Sauté the minced garlic for about 1 minute until fragrant, taking care not to let it brown.
- Pour in the heavy cream and bring to a gentle simmer while stirring frequently. Continue simmering for 3 to 5 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce reaches a smooth, creamy consistency, ensuring the pan stays off the heat to prevent clumping.
- Stir in salt and pepper. If the sauce is too thick, add small amounts of the reserved pasta water until the desired consistency is achieved.
- Return the chicken and fettuccine to the skillet. Toss gently to ensure the noodles and chicken are evenly coated in the Parmesan cream sauce.
- Serve the dish immediately, garnished with fresh parsley if desired.
Nutrition
Notes
Cheese Choice: I always grate my Parmesan right off the block because the pre-shredded stuff has a waxy coating that prevents it from melting smoothly into the cream.
Temperature Control: