2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
1 1/2 cups. whole milk
1 1/2 cups. low-sodium chicken stock
2 cloves garlic, minced
250g fetuccini pasta
1/2 cup. heavy cream
1 cup. freshly grated Parmesan
Freshly chopped parsley, for garnish
1. 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.
2. Add milk, stock, and garlic to pan. 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.
3. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.
4. Remove from heat and stir in sliced chicken. Garnish with parsley.