1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 tbsp olive oil or butter

3 cloves garlic, minced

2 cups chicken broth

1 1/2 cups heavy cream

12 oz fettuccine (broken in half)

1 1/2 cups freshly grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp salt (or to taste)

1/4 tsp black pepper

Optional garnish: chopped parsley or extra Parmesan

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Cook the Chicken
Heat olive oil in a large pot or deep skillet over medium-high heat.
Add chicken, season with salt, pepper, and Italian seasoning, and cook 5–6 minutes until golden and cooked through. Remove chicken and set aside.
Build the Sauce
In the same pot, add garlic and cook for 30 seconds until fragrant.
Stir in chicken broth and heavy cream, scraping up any browned bits.
Cook the Pasta
Add uncooked fettuccine, submerging it in the liquid.
Bring to a gentle boil, then reduce the heat and simmer 10–12 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Finish the Dish
Return chicken to the pot. Stir in Parmesan cheese until melted and creamy.
Taste and adjust seasoning as needed.
Serve
Garnish with parsley or extra cheese and serve immediately.

Cooking Tips

Use freshly grated Parmesan for the smoothest, creamiest sauce—pre-shredded cheese can make it grainy.
Stir the pasta occasionally to prevent sticking and ensure even cooking.
Simmer, don’t boil hard once cream is added to avoid curdling.
Adjust thickness easily: Add a splash of broth to thin or extra cheese to thicken.
Season at the end—Parmesan adds saltiness, so taste before adding more salt.

🔄 Variations & Add-Ins