Step by step

Method

7 steps

1. 1

   Season both sides of 2 chicken breasts with Italian seasoning and a pinch of salt. Bring a pot of salted water to a boil for the pasta.

2. 2

   Heat 1 tablespoon oil in a wide skillet over medium. Cook the chicken 7–8 minutes per side, until browned and the center reaches 165°F. Move it to a clean plate and lower the skillet to medium-low.

3. 3

   Melt the butter in the skillet. Add the garlic and cook about 2 minutes, stirring up the browned bits without letting the garlic turn brown.

4. 4

   Pour in the heavy cream and whisk. Let it come to a gentle simmer while you cook the pasta.

5. 5

   Boil 8 ounces fettuccine until tender with a little chew, about 7 minutes or according to the package. Reserve ½ cup pasta water, then drain without rinsing.

6. 6

   Whisk the Parmesan into the simmering cream and cook a few minutes, until the sauce thickens enough to coat a spoon. Season with salt and pepper.

7. 7

   Add the pasta to the skillet and toss. Splash in reserved pasta water a tablespoon at a time if the sauce is tight. Slice the chicken and serve over the pasta with parsley.