Ingredients
- 12 ounces of fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley (optional)
Feel free to swap out fettuccine for any pasta you have on hand, and if you prefer a lighter version, half-and-half can be used in place of heavy cream, though it may alter the richness slightly.
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet for added flavor.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Stir continuously until the cheese is melted and the sauce is smooth, about 3-4 minutes.
- Return the chicken to the skillet, along with the cooked pasta. Toss everything together until well coated with the creamy sauce.
- Remove from heat and garnish with fresh parsley, if desired. Serve immediately, and enjoy the comforting flavors that bring back memories of family dinners and cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International