Ingredients:

  • 12 ounces fettuccine
  • Salt (for boiling water)
  • 1 pound boneless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (optional)

Instructions:

  1. Fill a large pot with water, add salt, and bring to a boil. Cook fettuccine according to package instructions until al dente.
  2. Season chopped chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through (4-6 minutes).
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and heavy cream, bring to a simmer. Add spinach and cook until wilted, about 2-3 minutes.
  5. Stir in Parmesan cheese until melted; season to taste. Drain pasta and add it directly to the skillet, tossing to combine.
  6. Plate the pasta and garnish with extra Parmesan if desired. Enjoy!