Ingredients :
- 2 boneless, skinless, chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth
- 2 cloves garlic minced
- 8 ounces fettuccine
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley minced, for garnish
Directions :
- Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until browned on one side, about 2 to 3 minutes.
- Flip and continue to cook until browned on the other side, about 2 to 3 minutes longer. Reduce heat, add 2 tablespoons water to the skillet, and cover.
- Cook until the chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes longer. Remove from pan and let rest for 10 minutes. Slice thinly.
- Meanwhile, add milk, broth, and garlic to skillet and bring to simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 minutes longer.
- Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Season to taste with salt and pepper, then remove from heat and stir in sliced chicken. Garnish with parsley.
