Ingredients:

  • 1 lb fettuccine or linguine
  • 4 cups low sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb chicken breast, cut into small, bite-sized cubes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil and butter over medium-high heat in a large deep skillet or Dutch oven.
  2. Add the cubed chicken breast and sauté until golden-brown on all sides, approximately 5 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the chicken broth and bring to a rolling boil.
  5. Add the pasta, stirring occasionally to prevent sticking. Reduce heat to a simmer and cook uncovered for 10–12 minutes, or until the liquid is mostly absorbed and pasta is tender.
  6. Lower the heat to medium-low. Stir in the heavy cream and simmer for 2 minutes until the sauce begins to thicken.
  7. Remove the pan from the heat entirely. Stir in the Parmesan cheese and chopped parsley until the sauce is glossy and clings to the noodles.