Ingredients
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fettuccine
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
How to:
SAVE TO MY RECIPES
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then slice.
Add milk, broth, and garlic to the skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.
Stir in heavy cream and Parmesan until combined. Simmer until the sauce thickens.
Remove from heat and stir in sliced chicken. Garnish with parsley.