# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 ounces dried fettuccine
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup heavy cream
05 - 1 cup whole milk
06 - 1 cup freshly grated Parmesan cheese
→ Vegetables & Aromatics
07 - 3 cloves garlic, minced
→ Liquids
08 - 3 cups low-sodium chicken broth
→ Seasonings
09 - 1 teaspoon salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons chopped fresh parsley, for garnish
# How to Make It:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add butter and allow it to melt completely.
02 - Add chicken pieces to the skillet and season with salt and pepper. Cook for 4 to 5 minutes until lightly browned but not fully cooked through.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in chicken broth, heavy cream, and milk. Stir to combine and bring mixture to a simmer.
05 - Add the fettuccine, pressing it down so the pasta is mostly submerged in the liquid.
06 - Reduce heat to medium. Simmer uncovered, stirring frequently, for 12 to 15 minutes or until the pasta is al dente and the sauce has thickened.
07 - Stir in Parmesan cheese until fully melted and the sauce is creamy.
08 - Taste and adjust seasoning, adding additional salt or pepper as needed.
09 - Sprinkle chopped parsley over the dish and serve immediately.
