I like this dish because it's easy to prepare and cook and has lots of flexibility. You can choose any lean protein, but I recommend either shrimp or chicken. You can also do swap fettuccine noodles for zucchini zoodles for a low-carb, veggie-packed meal.
Ingredients
- 12 ounces fettuccine pasta
- 12 ounces boneless, skinless chicken breasts
- 1 teaspoon extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup heavy cream
- 3 large cloves garlic, smashed
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup grated Parmesan, plus more for serving
- 1/2 cup chopped fresh basil or parsley
Preparation
Bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain and toss with olive oil.
2.Meanwhile, slice the chicken into 1/4-inch-thick strips. Season with salt and pepper.
3.Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat slightly and add the chicken. Cook without moving the chicken until the underside has browned, about 2 minutes. Flip the pieces, then continue cooking until cooked through, about 3 minutes more. Transfer the chicken out of the pan onto a plate or small bowl.
4.In the skillet set over medium-high heat, bring the cream and garlic to a simmer. Reduce the heat to medium and continue to simmer until the liquid thickens slightly, 5 to 6 minutes. Add the salt, pepper, and chicken, stirring 3 to 4 minutes.
5.Stir in the Parmesan cheese and fettuccine and cook, tossing gently, about 2 minutes. Taste the sauce and season with salt and pepper. Remove the garlic cloves and discard.
6.Remove from the heat and stir in the basil. Serve the pasta with additional cheese grated over the top.