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, pepper, and Italian seasoning on both sides.

3.In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked 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 it to a simmer. Let it cook for about 3-4 minutes to reduce slightly.

6.In a small bowl, mix the cornstarch with a few tablespoons of the whole milk to create a slurry. Add this mixture to the skillet along with the remaining milk, stirring constantly until the sauce thickens, about 2-3 minutes.

7.Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with additional salt and pepper to taste.

8.Add the cooked fettuccine and sliced chicken to the skillet, tossing everything together until the pasta is well coated with the creamy sauce.

9.Serve immediately, garnished with fresh parsley.