Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts, cut into strips
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup unsalted butter (1 stick)
- 6 cloves garlic, minced
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 teaspoon white pepper
- Pinch of nutmeg (optional)
- 2 tablespoons fresh parsley, chopped
- Extra parmesan for serving
- Lemon zest (optional)
- Red pepper flakes (optional)
Instructions
- Pat chicken strips dry with paper towels.
- Season chicken with salt, pepper, Italian seasoning, and garlic powder.
- Heat olive oil in large deep skillet over medium-high heat.
- Add chicken in single layer without crowding.
- Cook chicken 3-4 minutes per side until golden and cooked through.
- Transfer chicken to plate and tent with foil.
- Reduce heat to medium and add butter to skillet.
- Swirl pan to melt butter completely.
- Add minced garlic and stir 30-60 seconds until fragrant.
- Pour chicken broth into skillet to deglaze pan.
- Scrape up browned bits with wooden spoon.
- Add white pepper and nutmeg if using.
- Bring broth to full boil over medium-high heat.
- Break fettuccine in half if desired and add to boiling broth.
- Press pasta into liquid and stir immediately.
- Cook according to package directions (10-12 minutes), stirring every 2-3 minutes.
- When pasta is al dente, reduce heat to low.
- Pour heavy cream over pasta and stir to combine.
- Return chicken to skillet, nestling into pasta.
- Simmer gently 2-3 minutes to reheat chicken.
- Remove from heat.
- Add parmesan cheese gradually, stirring constantly.
- Stir in chopped parsley.
- Add lemon zest or red pepper flakes if desired.
- Taste and adjust seasoning.
Notes
- Use large deep skillet (12 inches wide, 3 inches deep)
- Don’t skip searing chicken – builds flavor
- Pat chicken dry for best browning
- Fresh grated parmesan melts smoother than pre-shredded
- Remove from heat before adding cheese to prevent graininess
- Sauce thickens as it cools – aim for looser consistency
- Add cream to thin if sauce gets too thick
- Stir frequently to prevent pasta sticking
- Use freshly grated parmesan for authentic flavor
- Leftovers thicken – add cream when reheating
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 595 kcal
- Sugar: 4g
- Sodium: 885 mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg