Creamy Garlic Chicken Pasta

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.

3.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

5.Pour in the chicken broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.

6.Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for another 3-4 minutes until the sauce thickens slightly.

7.Add the grated Parmesan cheese to the sauce, stirring until melted and well combined. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

8.Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy garlic sauce. Add the sliced chicken on top and gently mix everything together.

9.Serve immediately, garnished with chopped fresh parsley.