Description
A creamy and comforting one-pot pasta dish with fettuccine, tender shredded chicken, garlic, and Parmesan, perfect for busy weeknights.
Ingredients
- 8 oz fettuccine pasta (regular or gluten-free)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup cooked chicken, shredded (rotisserie or leftovers)
- 1 cup grated Parmesan cheese (freshly grated is best)
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
- Pour in the chicken broth and bring to a gentle simmer. Taste and add a pinch of salt if necessary.
- Add the fettuccine to the simmering broth, pressing it down and stirring to separate the strands. Cook according to package instructions until al dente, stirring occasionally.
- Reduce the heat to low when the pasta is almost done. Stir in the heavy cream and shredded chicken, heating gently without boiling.
- Gradually add the grated Parmesan while stirring constantly to create a smooth sauce. Add reserved pasta water if the sauce is too thick.
- Taste and season with salt and pepper. Finish with chopped parsley and serve immediately.
Notes
For a dairy-free option, use coconut milk or cashew cream with nutritional yeast. You can substitute with turkey or canned chicken if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian