With a creamy, cheesy sauce and tender chicken breasts, this is the pasta dish we turn to time and time again when we're craving the ultimate comfort meal. If you've never made pasta sauce from scratch before—this is where you should start. Fair warning: No jarred pasta sauce may compare after you've made this.
Ingreadient
- 2 Tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 c. low-sodium chicken broth
- 2 c. whole milk
- 2 cloves garlic, finely chopped
- 8 oz. fettuccine
- 1 c. finely grated Parmesan (about 2 oz.)
- 1/2 c. heavy cream
- Chopped fresh parsley, for serving
Direction
- In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.
- In same skillet over medium heat, combine broth, milk, and garlic; season with salt and pepper. Bring to a simmer. Add fettuccine and cook, tossing occasionally, until barely al dente, about 10 minutes.
- Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.
- Remove from heat and stir in chicken. Top with parsley.
