This delightful fusion of tender chicken, perfectly cooked fettuccine, and a luscious homemade fettuccine sauce creates a meal that not only satisfies the palate but also warms the heart.
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1 cup of pasta water.
Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring to a gentle simmer.
Add the Cheese: Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Stir in the Italian seasoning, and season with salt and pepper to taste. If using spinach, add it now and stir until wilted.
Combine Everything: Add the cooked fettuccine and sliced chicken to the sauce. Toss gently to coat everything evenly, adding reserved pasta water a little at a time if the sauce is too thick.
Serve: Plate the creamy chicken fettuccine and garnish with fresh parsley and extra Parmesan cheese as desired. Enjoy immediately!
