Garlic Parmesan Chicken Pasta Recipe

Measure and prep all ingredients.

Season the chicken breasts with salt and pepper. 

In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the chicken breasts and cook until cooked through, about 5-6 minutes per side.

Remove the chicken breasts from the skillet and transfer to a plate. Cover the plate with aluminum foil to keep warm. 

Add unsalted butter to the skillet. Use a wooden spatula to scrape the browned bits off of the bottom of the pan. 

Once the butter has melted, add the garlic cloves and cook until fragrant, less than 1 minute. 

Pour in the chicken broth and whole milk. Season with salt and pepper. Bring the mixture to a boil.

Add the fettuccine, either by breaking them in half for a better fit or letting the pasta soften and twisting them in the skillet. 

Reduce the heat to a simmer and cook for about 18-20 minutes or until al dente, stirring occasionally to keep the noodles from sticking.

Remove the pasta from the heat and stir in the heavy cream and the Parmesan cheese. If the sauce is too thick, add more milk until the desired consistency is reached. Add the spinach and toss until wilted.

Slice the chicken breasts and toss with the sauce or serve the sliced chicken breasts on top of the pasta. Garnish with fresh parsley and serve immediately. Enjoy!