Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 1 lb fettuccine pasta
  • 3 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup grated parmesan cheese
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tsp lemon zest
  • 1 lb boneless, skinless chicken breast, thinly sliced

Instructions:

  1. Pat your 1 lb of sliced chicken breast dry with paper towels. Heat the 1 tbsp of olive oil in your skillet over medium high heat. Once the oil shimmers, add the chicken in a single layer. Let it sit undisturbed for 3 minutes until a golden brown crust forms. Flip and cook for another 2 minutes, then remove the chicken to a plate.
  2. Lower the heat to medium and melt the 2 tbsp of butter in the same pan. Add your 6 minced cloves of garlic and 0.5 tsp of red pepper flakes. Stir constantly for about 60 seconds until the aroma fills the kitchen. Don't let the garlic turn brown; we want a pale straw color to keep the flavor sweet.
  3. Pour in the 3 cups of chicken broth, 1 tsp kosher salt, and 0.5 tsp black pepper. Use a wooden spoon to scrape up all those brown bits from the bottom of the pan — that’s pure flavor. Bring the liquid to a rolling boil.
  4. Slide the 1 lb of fettuccine into the boiling broth. You might need to nudge them down as they soften. Reduce the heat to medium low and cover the pan. Simmer for about 8 to 10 minutes, tossing the noodles occasionally with tongs to prevent sticking.
  5. Once the pasta is al dente and most of the broth is absorbed, pour in the 1.5 cups of heavy cream. Stir well to combine. Let it simmer uncovered for 2 to 3 minutes until the sauce begins to bubble and thicken.
  6. Turn off the heat entirely. Fold in the 1 cup of grated parmesan cheese, 2 tbsp of fresh parsley, and 1 tsp of lemon zest. The residual heat will melt the cheese into a perfectly smooth sauce. Add the cooked chicken back into the pan and toss one last time.
  7. If the sauce looks too thick, add a splash of warm water or extra broth. If it looks too thin, just let it sit for 2 minutes; it will thicken significantly as it cools. Serve immediately while it's still glossy and warm.