Description
A rich and creamy Southern-style pasta dish featuring tender sautéed chicken and a luscious Parmesan sauce with Italian seasoning, served over fettuccine. Perfect for a comforting and flavorful weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or pasta of your choice
Chicken and Sauce
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Sauté Chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Create Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Add Cheese and Seasoning: Gradually whisk in the grated Parmesan cheese and Italian seasoning. Stir until the cheese has melted and the sauce thickens. Adjust seasoning with more salt and pepper if necessary.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing gently to ensure the pasta is well-coated with the sauce.
- Serve and Garnish: Remove from heat and garnish with fresh parsley if desired. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less thick.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Add crushed red pepper flakes for a bit of heat.
- Chicken can be replaced with shrimp or cooked sausage for variation.
- Make sure to not overcook the pasta; al dente texture works best for this dish.
