Ingredients
Equipment
Method
- Sprinkle both sides of the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove chicken to a plate and let it rest for 5 minutes. Slice the chicken while the pasta is cooking.
- Add milk, chicken broth, and minced garlic to the skillet. Bring to a simmer, then add the fettuccine.
- Stir the pasta every 30 seconds for about 3 minutes, or until it softens and does not stick. Reduce heat to medium and stir every couple of minutes.
- At about 9-10 minutes, the pasta should be almost cooked and there should still be liquid covering the base of the skillet. Stir in the heavy cream and grated parmesan cheese.
- Simmer, stirring occasionally, for about 2 minutes, until the sauce thickens and the pasta is cooked. If the sauce becomes too thick, add a splash of hot tap water.
- Adjust salt and pepper to taste. Serve immediately, garnished with sliced chicken, fresh parmesan, and parsley.
Nutrition
Notes
Using any type of cream works, but heavier creams result in a richer sauce. Freshly grated parmesan melts best into the sauce. If using store-bought, consider reducing the amount slightly. The sauce thickens as it sits, so it's best to remove from heat when it's still quite saucy. If the sauce becomes too thick, a splash of hot water will help restore its silky texture. For a prettier sauce, scrape off any large brown bits from the pan. The clarity of your chicken stock also affects the sauce's whiteness.