Description
A rich, creamy pasta dish made with tender chicken, egg-based fettuccine, and a velvety Parmesan cream sauce. Perfect for recreating an Italian-American classic at home without alcohol or pork.
Ingredients
Fettuccine Pasta, 8 oz (225g), Use egg-based for creaminess
Chicken Breast, 2 boneless, skinless, Halal or non-GMO chicken
Unsalted Butter, 4 tbsp (60g), European-style for richer flavor
Heavy Cream, 1 1/2 cups (360ml), Full-fat works best
Grated Parmesan, 1 1/2 cups (75g), Low-moisture, no pork enzymes
Garlic, 3 cloves, minced, Use fresh garlic
Thyme Leaves, 1 tbsp, Fresh or dried
Salt, To taste, Adjust after cheese addition
Black Pepper, To taste, Enhances richness
Instructions
Heat 2 tbsp butter in a large skillet over medium heat
Add minced garlic; sauté 1 minute until fragrant without browning
Add chicken breasts. Season with salt and pepper
Cook 5 minutes per side or until internal temperature reaches 165°F (74°C)
Remove chicken and set aside; keep pan juices for the sauce
Return 1 tbsp butter to the skillet. Pour in heavy cream
Bring to a gentle simmer. Cook 3 minutes without boiling
Whisk in Parmesan gradually. Add thyme and remaining butter
Cook pasta according to package instructions, adding salt to water
Reserve 1/2 cup pasta water. Toss pasta with sauce until creamy
Serve chicken on top with fresh parsley and extra Parmesan
Notes
Use egg-based fettuccine for the authentic creamy texture
Reserve pasta water to adjust sauce consistency if needed
Use low-moisture Parmesan to prevent clumping
Cook sauce slowly to maintain smooth texture
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop/Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg