• 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 chicken breasts, cubed
  • Salt, to taste
  • Pepper, to taste
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups Parmesan cheese
  • 1 pound fettuccine pasta, cooked
  • 1 handful fresh parsley, chopped


  1. In a large skillet, heat oil and add chicken.
  2. Season chicken with salt and pepper. Brown chicken, then remove from pan.
  3. Add butter and garlic, cook until fragrant.
  4. Stir in heavy cream, Parmesan, bring to a simmer.
  5. Return chicken to pot, and add cooked pasta (al dente). Toss until evenly coated. If the sauce is too thick, add a little pasta water.
  6. Garnish with additional Parmesan, pepper and parsley.