INSTRUCTIONS
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in cubed chicken and sprinkle the salt, pepper and garlic over the chicken.
- Stir the chicken and cook until the chicken has turned a golden brown color, about 6-8 minutes. Once it has browned, remove from the pan and turn the heat down to low.
- Meanwhile, cook the fettucine (or other pasta) according to package directions.
Sauce
- In the same skillet the chicken was cooked in, melt butter over low heat. Add in flour and increase heat to medium. Whisk together and let cook for 2 minuted, until flour turns a light golden color.
- Slowly pour in half and half, whisking to combine. Add in the granulated garlic and salt.
- Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, add in 2 cups of parmesan cheese and stir to melt.
- Add the cooked chicken back into the sauce and let simmer for an additional 2 minutes. The sauce will thicken as it continues to simmer and as it stands so you can add in extra half/half if you want a thinner sauce or add in extra parmesan cheese if you would like it thicker.
- Serve on top of the cooked pasta and garnish with freshly grated parmesan cheese and fresh parsley to garnish (optional).
NOTES
Alternately, instead of using diced chicken breasts, you can also use whole chicken breasts and slice them for serving on top of the pasta, rather than mixed in with the sauce. The cooking time will be longer, approximately 5 to 7 minutes per side depending on the size and thickness of your chicken breasts. Due to this longer cooking time, season the chicken with salt and pepper, but add the garlic during the last few minutes of cooking. You may also use chicken broth to thin the sauce.