Ingredients

The following ingredients have 4 Servings
  • 200 g / 7oz chicken breast, cut in half horizontally
  • Salt and pepper
  • 1 tbsp olive oil
  • 250 g / 8 oz fettuccine
  • 2 cups milk, any fat %
  • 1 1/2 cups chicken stock / broth
  • 1 large garlic clove, minced
  • 1/2 cup thickened / heavy cream (Note 1)
  • 3/4 cup freshly grated parmesan (Note 2)
  • Parsley, for garnish

Instruction

  • Sprinkle both sides of the chicken with salt and pepper.
  • Use a skillet large enough to fit the pasta.
  • Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
  • Add milk, chicken broth and garlic. Bring to simmer then add pasta.
  • Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
  • At about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix. 
  • Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses.
  • Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!