Creamy Garlic Parmesan Chicken with Fettuccine

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup parmesan cheese, grated
• 8 ounces fettuccine pasta
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Season the chicken breasts with salt and black pepper on both sides.
3. In a large skillet over medium heat, add the olive oil. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
4. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it, as this can lead to a bitter taste.
5. Pour in the heavy cream, scraping the bottom of the pan to deglaze and incorporate the flavorful bits. Bring to a simmer.
6. Stir in the grated parmesan cheese, allowing it to melt and thicken the sauce for about 3-4 minutes. Adjust seasoning as needed.
7. Slice the cooked chicken and return it to the skillet, coating it with the creamy garlic sauce.
8. Combine the cooked fettuccine with the chicken and sauce, tossing gently to combine.
9. Serve immediately, garnished with fresh parsley.

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