Ingredients

2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 1/2 c. whole milk 1 1/2 c. low-sodium chicken broth 2 cloves garlic, minced 8 oz. fettuccine 1/2 c. heavy cream 1 c. freshly grated Parmesan Freshly chopped parsley, for garnish

Step one

In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

Step 2

Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

Step 3

Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

Step 4

Remove from heat and stir in sliced chicken. Garnish with parsley.