Spicy Garlic Chicken Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breasts and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and chopped chilies, and cook for an additional 1-2 minutes until fragrant.

4.Reduce the heat to medium and pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese, stirring until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

5.Return the cooked chicken to the skillet and toss to coat in the creamy sauce. Add the cooked fettuccine and gently mix until the pasta is well coated with the sauce. Adjust seasoning with salt and pepper as needed.

6.Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.