Scrumptious Creamy Garlic Parmesan Fettuccine with Grilled Chicken Breast

Allergens

Dairy, Wheat

Ingredients

• 12 oz fettuccine pasta
• 4 chicken breasts, boneless and skinless
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 6 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare the grilled chicken: Season chicken breasts with salt and pepper, then grill until cooked through (internal temperature reaches 165°F). Let rest for 5 minutes, then slice into thin strips.
2. Cook the fettuccine in a large pot of boiling, salted water until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute).
4. Stir in heavy cream and bring to a simmer. Cook for 2 3 minutes or until slightly reduced.
5. Remove the skillet from heat and gradually stir in Parmesan cheese, mixing until fully incorporated. Season with salt and pepper to taste.
6. Add cooked fettuccine to the sauce, gently tossing to coat.
7. Serve pasta on plates, topped with grilled chicken strips and garnished with fresh parsley.

Chef’s Insight

The combination of textures in this dish is what makes it truly special - from the tender, grilled chicken to the al dente pasta and rich, creamy sauce.

Notes

Adjust the amount of garlic and cheese to personal preference.