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Fettuccine alla Panna con Pollo Recipe

Italian · Main course · 30 min total

A creamy Italian pasta dish featuring tender chicken in a rich Parmesan cream sauce, perfect for a comforting weeknight dinner.

Ingredients

• 300g fettuccine
• 2 boneless, skinless chicken breasts (about 400g), sliced into strips
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 200ml heavy cream
• 50g grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring to scrape up any browned bits. Bring to a gentle simmer.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, add a splash of reserved pasta water.
5. Return chicken to the skillet and toss to coat. Add drained fettuccine and toss everything together, adding more pasta water if needed for a silky sauce.
6. Serve immediately, garnished with chopped parsley.

Tips

• For extra flavor, add a pinch of nutmeg to the cream sauce.
• Use freshly grated Parmesan for the best melting and flavor.
• If you prefer a lighter sauce, substitute half-and-half for heavy cream.

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