| Ingredients | Image |
For the noodles 16 oz fettuccine For the suace ½ cup butter 2 cups heavy cream 2 cloves garlic, minced ¾ tsp Italian seasoning ¼ tsp salt ¼ tsp pepper 2 cups freshly grated parmesan cheese For the chicken 1 lb boneless, skinless chicken (thighs or breasts) 1 tsp Italian seasoning ¾ tsp kosher salt ¼ tsp ground pepper 2 tbsp olive oil 1 tbsp butter |
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Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente.
Reserve 1/2 cup if the cooking water then drain the pasta and set aside
Season the chicken with Italian seasoning, salt ad pepper.
Warm the olive oil over medium high heat in a large non-stick skillet.
Once it is shimmering, add the chicken and leave it undisturbed for 5 to 7n minutes, or until it is golden brown. Flip the chicken and add the butter to the pan. Continue cooking for another 5 to 7 minutes (should reach an interbank temp of 165º F)
Transfer the chicken to a cutting board board and let rest for 3 minutes. Cut chicken into ½ inch slices
Warm the butter and cream in the same pan over medium-low heat, and whisk until butter has melted.
Add in the minced garlic, Italian seasoning, salt, and pepper; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
Add the parmesan cheese and stir just until the cheese has melted and your sauce is smooth
Stir in the parmesan cheese just until melted and the sauce is smooth. If sauce is too thick, add some of the reserved water a few tablespoons at a time to thin it out,
Take sauce off the heat and immediately toss with the cooked fettuccine noodles. Divide the pasta among serving bowls and top with a few slices of chicken.
Optionally garnish with parsley, more parmesan , and black pepper.