A comforting, indulgent meal that combines tender chicken, rich garlic butter sauce, and creamy fettuccine, making it a delightful choice for weeknight dinners or special occasions.
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest before slicing.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 1 minute.
Pour in the heavy cream, stirring continuously. Let it simmer for about 3-4 minutes until it thickens slightly.
Gradually whisk in the grated Parmesan cheese and Italian seasoning (if using). Stir until the cheese is fully melted and the sauce is creamy.
Add the drained fettuccine to the skillet, tossing to coat the pasta in the garlic butter sauce. Slice the cooked chicken and lay it on top of the pasta.
Sprinkle with freshly chopped parsley for garnish and serve immediately.
