Creamy Garlic Chicken Pasta

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

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

3.In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. 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 minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5.Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

6.Reduce the heat to low and stir in the heavy cream, Italian seasoning, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

7.Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the creamy sauce.

8.Add the sliced chicken on top of the pasta and gently mix to combine everything.

9.Serve hot, garnished with chopped fresh parsley.