How to make
Clean the chicken fillet from the skins and cut it into juliennes. Season with salt and black pepper.
Finely chop the onion.
Pour olive oil into a deep frying pan and stew the onion briefly with a pinch of salt. Then add the chicken broth and cook until tender.
Finely chop the garlic cloves and add them into the pan. Stew the garlic briefly with the onion. Add the chicken fillets along with a lump of butter and fry until golden.
During this time, cook the fettuccine in salted water until al dente.
After the chicken is fried, add the cream and cream cheese. Season with black pepper and cayenne pepper and stir the dish. Cook for another minute or two. When the sauce thickens, add the grated Parmesan cheese.
Remove the al dente fettuccine, strain from the water and transfer them into the pan with the chicken. Cook the pasta in the sauce for a minute or two to absorb all the flavors and aromas and remove it from the heat.
Finally, sprinkle the chicken and cream fettuccine with fresh parsley and Parmesan cheese and serve.
