Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, around 8-10 minutes. Remember to reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the diced chicken, seasoning with salt and pepper. Sauté for around 6-8 minutes until the chicken is golden brown and cooked through.
- Once the chicken is browned, toss in the minced garlic and cook for an additional minute until fragrant.
- In the same pan, add the butter. Let it melt before pouring in the heavy cream. Whisk until combined and simmer for about 2-3 minutes, creating a glossy sauce.
- Gradually stir in the freshly grated Parmesan cheese, allowing it to melt into the sauce. If it's too thick, add reserved pasta water until the desired consistency is reached.
- Add the drained fettuccine and sautéed chicken into the sauce, tossing everything until well coated. Garnish with fresh parsley before serving.
Notes
Ensure the pasta is al dente for the best texture and flavor when combined with the sauce.