After nearly burning the garlic, I managed to save this dish and end the night with a delicious, easy meal.
Ingredients
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 ounces fettuccine
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish (optional)
How to Make It
Heat olive oil in a large skillet over medium heat.
Add chicken slices, season with salt and pepper, and cook until browned.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in chicken broth and heavy cream, stirring to combine.
Add fettuccine, ensuring it’s submerged in the liquid.
Bring to a simmer, cover, and cook until pasta is al dente, about 10-12 minutes.
Stir in Parmesan cheese until melted and sauce is creamy.
Serve
Serve hot, garnished with chopped parsley if desired. Enjoy straight from the pan for minimal cleanup.
