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2 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 1/2 c. whole milk

1 1/2 c. low-sodium chicken broth

2 cloves garlic, minced

8 oz. fetuccini

1/2 c. heavy cream

1 c. 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, broth, and garlic to skillet. 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.