Prepared this dish this evening, and my partner kept going back for more! It was only the two of us.

Servings: 4

8 oz fettuccine pasta
2 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
1/4 cup chopped fresh parsley
Extra parmesan cheese for garnish

Cook the fettuccine pasta according to package instructions. Drain and set aside.

Season the chicken breasts with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice sear. Remove from the skillet and let rest.

In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until the sauce is smooth and creamy.

Slice the cooked chicken into strips.

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.

Place the sliced chicken on top of the pasta and sprinkle with chopped parsley and extra parmesan cheese.