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Cook the fettuccine pasta according to the package instructions in salted water. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for 5–7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, stirring to combine. Bring the sauce to a gentle simmer, then reduce the heat to low and let it thicken slightly, about 3–4 minutes.
Gradually stir in the Parmesan cheese and nutmeg (if using), mixing until the cheese is fully melted and the sauce is creamy.
Add the cooked fettuccine and chicken back to the skillet, tossing everything together to coat the pasta in the sauce.
Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 670 kcal | Servings: 4 servings
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