Ever had one of those nights where you’re just too tired to think, let alone cook? That’s me almost every Tuesday. I once tried making a fancy pasta recipe and forgot to add the cream—ended up with a dry mess that not even my dog wanted. That’s when I stumbled upon this one-pan wonder. It’s creamy, cheesy, and super easy. No more washing endless pots and pans! It’s become my go-to comfort meal when I need something quick and satisfying. Plus, it looks so good, you’ll want to snap a pic before digging in.
Ingredients
1 lb chicken breast, cubed
8 oz fettuccine pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
How to Make It
Heat olive oil in a large pan over medium heat.
Add the cubed chicken and cook until browned.
Add minced garlic and sauté briefly.
Poor in chicken broth and heavy cream, stirring to combine.
Add the fettuccine, making sure it’s submerged in the liquid.
Bring to a boil, then reduce heat to simmer.
Cook for about 15 minutes, stirring occasionally, until pasta is tender.
Stir in grated Parmesan cheese until melted and creamy.
Season with salt and pepper to taste.
Serve
Spoon into bowls and enjoy while warm, perhaps with a sprinkle of extra Parmesan on top.
