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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 9-10 minutes.

  • about 7 cups water
  • 1 tbsp salt
  • 6 oz (1 quarter coin = 2 oz) fettuccine pasta

• STEP 2

  Heat a sauté pan over medium-high heat.

• STEP 3

  Slice chicken in half horizontally to form thin fillets. Season with Italian seasoning.

  • ½ lb chicken breasts, boneless skinless
  • 1 tsp Italian seasoning

• STEP 4

  Add butter to skillet and swirl to coat. Add chicken and cook until golden brown and no longer pink inside, 3-5 minutes per side.

  • ½ tbsp butter, unsalted

• STEP 5

  Peel and mince garlic.

  • 2 cloves garlic

• STEP 6

  Transfer chicken to a plate. Wash and dry pan; return to stove over medium heat.

• STEP 7

  Add butter to pan and swirl to coat. Add garlic and cook until fragrant, 15-30 seconds.

  • 1 tbsp butter, unsalted

• STEP 8

  Sprinkle flour into pan and whisk until combined with the butter.

  • 1 ½ tbsp all-purpose flour

• STEP 9

  Add broth and whisk until smooth. Then add milk and stir until sauce is thickened, 4-5 minutes.

  • 4 fl oz (½ cup) chicken or vegetable broth
  • 4 fl oz (½ cup) whole milk

• STEP 10

  Finely grate ¼ cup of Parmesan.

  • 1 oz Parmesan cheese

• STEP 11

  Add Parmesan, salt, and pepper to sauce. Stir until smooth, then reduce heat to low until pasta is ready.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 12

  Measure out peas.

  • 1 ½ cups frozen peas

• STEP 13

  Slice chicken diagonally into thin strips.

• STEP 14

  Drain pasta in a colander, reserving about ½ cup of the pasta water.

• STEP 15

  Add pasta, chicken, peas, and ½ of the reserved pasta water to sauce. Toss to combine. Add more pasta water to thin out the sauce is desired.

• STEP 16

  Place on a plate, garnish with freshly ground pepper, and enjoy!