A rich, creamy dish that combines the deliciousness of garlic, Parmesan, and tender chicken with perfectly cooked fettuccine.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic herb seasoning
Salt and pepper, to taste
12 ounces fettuccine pasta
4 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped for garnish
Instructions
Start by cooking the fettuccine according to package directions in a large pot of salted boiling water. Cook until al dente, typically about 8-10 minutes. Drain the pasta and set it aside, reserving about 1 cup of pasta water.
In a large skillet over medium-high heat, add the olive oil. Once hot, season the chicken pieces with garlic herb seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream, stirring constantly. Allow it to simmer gently for about 3-4 minutes, letting it thicken slightly.
Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the cheese melts and the sauce becomes creamy.
Return the cooked chicken to the skillet, tossing it in the creamy garlic sauce.
Finally, add the drained fettuccine to the skillet, mixing it well with the chicken and sauce until everything is combined.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
