Ingredients :

• 1 lb fettuccine pasta
• 1.5 lbs chicken breast, sliced into strips
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method :

1. Boil a large pot of salted water and cook the fettuccine according to the package directions until al dente.
2. Season the chicken strips with salt and pepper, then sear in a large skillet over medium-high heat until golden and cooked through.
3. Remove the chicken from the skillet and set aside; melt the butter in the same pan over medium heat.
4. Add the minced garlic to the butter and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and simmer for 5 minutes, whisking occasionally until the sauce slightly thickens.
6. Stir in the grated parmesan cheese until the sauce is completely melted and smooth.
7. Toss the cooked pasta and seared chicken into the sauce until every strand is well coated.
8. Garnish with fresh parsley and serve immediately.

Recipe Notes :

Chef Pro Tip: Grate your own Parmesan cheese from a block for a perfectly smooth, clump-free sauce. Variation: Stir in sautéed mushrooms or steamed broccoli for added texture and flavor. Storage Tip: Reheat leftovers on the stove over low heat with a splash of milk to restore the creamy consistency.