Chicken with Fettuccine in Sage Cream Sauce
Tender chunks of chicken breast are enrobed in a buttery cream sauce laced with aromatic sage and tossed with fettuccine and Parmesan.
12 ounces fettuccine
4 boneless, skinless chicken breast halves, cut into 1-inch chunks
Kosher or sea salt and freshly ground black pepper
1/2 cup plus 2 tablespoons unsalted butter
6 to 8 fresh sage leaves
1/2 pound fresh mushrooms, sliced
1 pint (2 cups) heavy whipping cream
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese for sprinkling
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse and set aside.
- Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat and sauté chicken until nicely browned and juices run clear, about 4 to 5 minutes; add mushrooms and cook for 2 minutes, stirring constantly. Season to taste with salt and pepper; remove chicken and mushrooms with a slotted spoon into a bowl and set aside.
- Melt remaining 1/2 cup butter in same skillet, stirring up any bits from bottom of pan. When butter begins to foam, add the sage leaves and cook for a few seconds; immediately add the cream. Bring to a boil and simmer for 3 to 4 minutes, uncovered, to reduce and thicken sauce, adding the chicken, mushrooms and any accumulated juices during the last minute or two of cooking.
- Remove from heat and add the cooked fettuccine and 1/2 cup Parmesan cheese to the sauce, season with salt and pepper as needed, and toss gently to combine. Serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 486.4 calories; 52% calories from fat; 28.7g total fat; 118.8mg cholesterol; 486.6mg sodium; 344.5mg potassium; 33.9g carbohydrates; 1.4g fiber; 0.6g sugar; 32.5g net carbs; 23.1g protein.