Ingredients

• 8 oz (225g) Fettuccine or your choice of pasta

• 2 Boneless, skinless chicken breasts (sliced into bite-sized pieces)

• 2 tbsp Olive oil

• 2 tbsp Butter

• 3 cloves Garlic, minced

• 1 cup Heavy cream

• 1 cup Parmesan cheese, freshly grated

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with a pinch of salt and pepper. Add them to the skillet and cook for about 5–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. Make the Sauce: Turn the heat down to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. Pour in the heavy cream and bring to a gentle simmer.

4. Thicken with Cheese: Turn the heat to low and gradually stir in the grated Parmesan cheese. Whisk constantly until the cheese melts completely and the sauce becomes smooth and slightly thick.

5. Toss and Serve: Add the cooked pasta and seared chicken back into the skillet. Toss everything together until well coated in the sauce. If the sauce feels too thick, splash in a little of the reserved pasta water. Season with extra salt and pepper to taste, garnish with fresh parsley, and serve hot.