Creamy Garlic Parmesan Pasta with Grilled Chicken

Ingredients

• 200 g fettuccine pasta
• 1 large boneless skinless chicken breast
• 2 Tbsp unsalted butter
• 3 garlic cloves
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the fettuccine in a large pot of salted boiling water according to package directions (about 10 minutes); drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, season the chicken breast with salt and pepper, then grill on a preheated grill or skillet over medium-high heat for 5‑6 minutes per side until internal temperature reaches 165°F; let rest 5 minutes and slice into strips.

3. 3

   In a large skillet, melt butter with olive oil over medium heat, add minced garlic and sauté 1 minute until fragrant, then stir in heavy cream and bring to a gentle simmer.

4. 4

   Add grated Parmesan and the reserved pasta water, whisking until the sauce thickens and coats the back of a spoon; season with additional salt and pepper.

5. 5

   Toss the cooked fettuccine into the sauce, mixing well, then plate and top with grilled chicken strips and a sprinkle of fresh parsley.