Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8 ounces fettuccine pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; add to skillet. Sauté until browned and cooked through, about 5-7 minutes per side. Remove and slice.
  3. In the same skillet, melt butter over medium heat. Add minced garlic; sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning until smooth and creamy.
  4. Add the cooked pasta and chicken to the sauce. Toss until well coated.
  5. Plate immediately and garnish with chopped parsley before serving.