Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, season the sliced chicken breasts with Italian seasoning, paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked to an internal temperature of 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the skillet.
- Add the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.
- Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth. Avoid boiling the sauce.
- Return the cooked chicken to the skillet. Add the drained fettuccine and toss gently until everything is coated in the creamy garlic sauce. Add a splash of reserved pasta water if needed.
- Taste and adjust the salt and black pepper. Sprinkle with chopped fresh parsley and serve immediately.
Notes
Recipe Tips:
- For the best flavor, use freshly grated Parmesan cheese instead of pre-shredded cheese.
- Avoid boiling the cream sauce after adding the Parmesan to keep it smooth and creamy.
- If the sauce becomes too thick, add a splash of reserved pasta water until you reach your desired consistency.
- For extra flavor, add a pinch of red pepper flakes or a squeeze of fresh lemon juice.