Prep time: 15 minutes

Cook time: 20-25 minutes

Materials:

• 16 oz. fettuccine
• 4 garlic cloves
• 2 cups fresh grated Parmesan cheese
• 1 1/2 heavy cream
• 2 chicken breasts (seasoned with salt and pepper to taste, 1/2 tsp oregano, 1/2 tsp Italian seasoning)
• 1/2 cup plus 1 tbsp. unsalted butter
• Salt and pepper to taste
• 1 tsp oregano
• 1 tsp Italian seasoning
• 2 tbsp. Extra virgin olive oil

Process:

1. Bring a pot of salted water to a boil and cook your fettucine until al dente. Reserve 1/4 cup of cooked pasta water.
2. Season both sides of the chicken with salt. pepper, oregano and Italian seasoning.
3. In a skillet with high sides add in the extra virgin olive oil. Keeping the heat on medium let the oil heat up.
4. Once the oil starts to glisten place the chicken on the pan and cook 5-6 minutes. Depending on the thickness of your chicken breasts, cooking time may vary.
5. Flip the chicken over and add in 1 tbsp. unsalted butter. Cook for an additional 5-6 minutes. Again depending on thickness of chicken breasts, cooking time may vary.
6. Once fully cooked through remove and set aside.
7. In the same pan add in the remaining 1/2 cup of unsalted butter. Let the butter melt.
8. Add in the minced garlic and cook until fragrant.
9. Add in the heavy cream and season with salt, pepper, oregano and Italian seasoning. Mix well and bring the mixture up to a simmer.
10. Lower the heat to low and add in the Parmesan cheese. Mix well.
11. Add in your cooked pasta and mix well to coat in the sauce. If the sauce is too thick add in some of the cooked pasta water.
12. Remove from heat and plate. Top with your cooked chicken, top with some additional Parmesan cheese and ENJOY!