Ingredients:

  • 8 ounces (225 g) fettuccine or penne pasta
  • Salt (for pasta water)
  • 1 pound (450 g) boneless, skinless chicken breasts
  • 1 tablespoon (15 ml) olive oil
  • Salt and black pepper (to taste)
  • 2 tablespoons (30 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon (5 g) Italian seasoning
  • 1/4 cup (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and sauté until browned and cooked through, about 5-7 minutes per side. Remove chicken from skillet and let rest before slicing.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in heavy cream, then gradually whisk in Parmesan cheese until smooth. Add Italian seasoning and mix well. Season with salt and pepper to taste.
  4. Add cooked pasta and sliced chicken to the sauce. Toss to coat thoroughly, heating until warmed through.
  5. Transfer to bowls and garnish with fresh parsley. Enjoy!