Description
A velvety Italian-American dish featuring tender garlic butter chicken partnered with al dente fettuccine tossed in a rich cream and Parmesan sauce. Restaurant-quality flavor achieved through precise salting and emulsification with pasta water, perfect for weeknight meals.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup (1 stick) unsalted butter (ghee substitute)
4 cloves minced garlic (garlic powder substitution)
1 cup heavy cream (milk substitute)
1/2 cup grated Parmesan (Pecorino Romano alternative)
12 oz fettuccine pasta (gluten-free option)
Salt and pepper for chicken
Instructions
Salting chicken breasts and letting rest for 10 minutes
Boiling salted water for pasta
Melting butter in skillet over medium heat
Searing chicken breasts 2 minutes per side
Adding garlic and sautéing 30 seconds
Pouring heavy cream into skillet and simmering 5 minutes
Reserving 1/2 cup pasta water before draining
Stirring pasta water into sauce to create emulsion
Cooking pasta in cream sauce
Adding Parmesan to finish the sauce
Notes
Use chicken thighs for juicier results
Ghee can substitute butter for non-dairy flavor
Pecorino Romano works if Parmesan is unavailable
Toast Parmesan in oven for 2 minutes as a binder substitute
1:1 pasta water-to-sauce ratio prevents clumping
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 4g
- Sodium: 3500mg
- Fat: 55g
- Saturated Fat: 34g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 250mg