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Ingredients
Scale
- 1 lb fettuccine pasta
- 2 large chicken breasts (about 1 ½ lbs)
- Cooking oil
- Salt (to taste)
- ½ cup chicken broth
- 1 to 2 tbsp butter (for cooking)
- 4 to 5 minced garlic cloves
- 1 ½ tsp paprika (regular or smoked)
- Ground black pepper (to taste)
- 1 tbsp chopped parsley (for seasoning)
- 2 tbsp all-purpose flour (for sauce)
- 1 cup chicken broth (for sauce)
- 2 cups whole milk (for sauce)
- 1 tsp salt (for sauce)
- ½ tsp ground black pepper (for sauce)
- ¼ tsp ground nutmeg (for sauce)
- 1 ½ cups parmesan cheese (grated, for sauce)
- 2 to 3 tbsp chopped parsley (for garnish)
- 1 cup grated parmesan cheese (for serving)
- Extra parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente.
- Butterfly chicken breasts and season with salt. Cook in oil until browned, then steam with chicken broth.
- In a saucepan, sauté garlic in butter, whisk in flour, then add chicken broth and milk, seasoning and thickening the sauce.
- Combine cooked fettuccine with the sauce, adding reserved pasta water if needed.
- Slice chicken and serve over pasta, garnished with parmesan and parsley.
Notes
Use a meat thermometer to ensure chicken reaches 165°F.
For a creamier sauce, increase butter or cheese if desired.
Consider using whole grain pasta for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 4
- Sodium: 700
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
- Cholesterol: 75