2 (8 ounce) boneless skinless chicken breasts
1/2 teaspoon salt plus more to taste, if desired
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons extra virgin olive oil
8 ounces uncooked fettuccine
2 cups chicken broth
1 1/2 cups skim milk
1/4 cup unsalted butter
4 cloves garlic minced
1 cup freshly shaved parmesan, asiago, romano cheese blend
1 teaspoon Italian seasoning
Salt and pepper to taste I used 1/4 teaspoon each
Half and half to thin, if necessary
Season chicken breasts with salt, pepper, and paprika.
Heat oil in a LARGE straight-edged sauté pan over medium-high heat.
Once hot, add chicken and cook on one side for 4 minutes – don’t touch it.
Flip the chicken, then cook for an additional 2 minutes.
Cover the pan with a tight-fitting lid and reduce the heat to low.
Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove chicken and set aside.
Drain the pan.
Place uncooked fettuccine noodles, broth, milk, butter, and garlic in the drained pan.
Over medium heat, bring the mixture to a simmer (this will take a few minutes), stirring constantly and separating the noodles with tongs as they start to soften.
Once simmering, simmer for about 9 minutes or until pasta is cooked to your preferred texture. Stir regularly to keep the noodles from sticking. You may need to adjust your heat to keep it at a simmer.
Remove from heat and stir in cheese and Italian seasoning. Taste and season with salt and pepper.
Let stand for 5 minutes to thicken. Meanwhile, slice your chicken.
Thin the pasta with half and half, if necessary.
Serve with sliced chicken and enjoy!
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