Garlic Parmesan Chicken Pasta

Bring a large pot of salted water to a boil for the pasta.

Cut 8 oz of chicken breasts into 1-inch cubes and season with 1/4 tsp salt and 1/8 tsp black pepper.

Mince 4 cloves of garlic and chop 2 tbsp of fresh parsley.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.

Add the fettuccine to the boiling water and cook according to package directions until al dente (usually 8-10 minutes).

While pasta cooks, in the same skillet used for chicken, add 1 tbsp olive oil and 2 tbsp butter over medium heat.

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Pour in 1/2 cup heavy cream and bring to a simmer. Cook for 2 minutes until it starts to thicken slightly.

Reduce heat to low and gradually whisk in 1/2 cup grated Parmesan cheese until melted and smooth.

Stir in 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, remaining 1/4 tsp salt, and 1/8 tsp black pepper.

Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta directly to the sauce, tossing to coat. If sauce is too thick, add a splash of reserved pasta water.

Return the cooked chicken to the skillet and gently toss to combine everything and warm the chicken through.

Remove from heat and sprinkle with chopped parsley and 1/2 tsp lemon zest.

Serve immediately, with additional grated Parmesan if desired.