Ingredients:

  • 2 (350 g) Large Chicken Breasts, sliced horizontally into thin cutlets
  • 1 Tbsp Olive Oil
  • 1 tsp Dried Italian Herbs
  • ½ tsp Paprika
  • Salt and Freshly Ground Black Pepper, to taste
  • 300 g Fettuccine or Penne Pasta
  • 1 Tbsp Coarse Salt (for pasta water)
  • 4 Tbsp Unsalted Butter
  • 4 cloves Garlic, finely minced
  • 2 Tbsp All-Purpose Flour
  • 360 ml Chicken Broth (low sodium)
  • 360 ml Heavy Cream (Double Cream)
  • 1 cup Freshly Grated Parmesan Cheese, plus extra for garnish
  • ½ tsp Reserved Pasta Water (or more, if needed)
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Season the chicken cutlets generously on both sides with Italian herbs, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside to rest. Keep the skillet on the heat.
  3. Bring a saucepan of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set aside.
  4. Slice the rested chicken into bite-sized strips.
  5. Reduce the heat under the skillet to medium-low. Add the butter and melt. Stir in the minced garlic and sauté for about 1 minute until fragrant; do not let the garlic brown.
  6. Sprinkle the flour over the butter/garlic mixture and whisk continuously for 1-2 minutes to cook out the raw flour flavour, creating a light roux.
  7. Slowly pour in the chicken broth while whisking constantly to eliminate lumps. Once smooth, slowly stream in the heavy cream. Bring to a gentle simmer and stir occasionally until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes).
  8. Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until fully melted and smooth. Stir in ½ cup of the reserved pasta water.
  9. Add the sliced chicken and the drained pasta back into the sauce. Toss gently to coat evenly. If the sauce is too thick, add more reserved pasta water, one tablespoon at a time, until the desired creamy consistency is reached.
  10. Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.