A rich, velvety pasta with tender pan-seared chicken—ready in 30 minutes!
📝 Ingredients
- 2 boneless chicken breasts (sliced horizontally into cutlets)
- 2 tbsp olive oil (divided)
- Salt & black pepper to taste
- 1 tsp paprika (optional, for smokiness)
- 2 garlic cloves, minced
- 2 cups whole milk
- 2 cups chicken broth
- ½ cup heavy cream (add at the end)
- 8 oz fettuccine
- 1 cup grated Parmesan cheese
- Fresh parsley (garnish, optional)
👩🍳 Instructions
1️⃣ Cook the Chicken
- Season chicken with salt, pepper, and paprika.
- Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 4-5 mins per side until golden and cooked through. Remove and set aside.
2️⃣ Start the Sauce
3. In the same skillet, add 1 tbsp oil and sauté garlic for 30 seconds until fragrant.
4. Pour in milk and broth, scraping up browned bits. Bring to a simmer.
3️⃣ Cook the Pasta
5. Add uncooked fettuccine to the skillet. Simmer 12-15 mins, stirring often, until pasta is al dente and liquid reduces slightly.
4️⃣ Finish the Dish
6. Stir in heavy cream and Parmesan until cheese melts and sauce thickens.
7. Slice chicken and nestle into pasta. Garnish with parsley and extra Parmesan.
💡 Pro Tips
✔ For extra flavor: Deglaze the pan with ¼ cup white wine before adding milk.
✔ No heavy cream? Substitute with ¼ cup cream cheese or extra milk.
✔ Gluten-free: Use GF pasta and cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken sauce.
⏲️ Time & Nutrition
- Prep: 10 mins
- Cook: 20 mins
- Calories per serving: ~650
- Protein: 45g | Carbs: 55g | Fat: 28g
FAQs
1. Can I use chicken thighs?
Yes! Cook thighs for 6-7 mins per side.
2. How to store leftovers?
Keep in fridge for 3 days. Reheat with a splash of milk to revive creaminess.
3. Why is my sauce grainy?
Use freshly grated Parmesan (pre-shredded contains anti-caking agents).
