Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • 12 oz (340 g) fettuccine or spaghetti
  • 4 cups (1 L) water
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 2 tablespoons (30 g) unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pasta: Bring 4 cups of water to a boil in a large pot. Add salt and pasta, cooking until al dente (about 8-10 minutes). Drain and set aside.
  2. Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.
  3. Make the Sauce: In the same skillet, add butter and minced garlic, sautéing until fragrant (around 1-2 minutes). Stir in heavy cream and simmer for 3-4 minutes, allowing it to thicken slightly. Whisk in Parmesan cheese until melted and smooth.
  4. Combine: Add the cooked pasta and sliced chicken to the sauce, tossing to combine and coat. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.