Instructions

• Use a wide, deep pan that fits the pasta flat and leaves room for stirring.
• Season both sides of the chicken with salt and pepper.
• Heat the oil over medium-high heat. Sear the chicken for 2 minutes per side until golden and cooked through. Transfer it to a plate to rest for 5 minutes, then slice.
• Add the milk, chicken stock, and garlic to the pan. Bring to a simmer, then add the fettuccine.
• Move the pasta every 30 seconds until softened, about 3 minutes, then reduce the heat to medium and stir every couple of minutes.
• At 9 to 10 minutes, when the pasta is nearly tender and liquid still covers the pan base, stir in the cream and Parmesan.
• Simmer and stir for about 2 minutes until the sauce thickens and the pasta is cooked. Add a splash of hot water if it becomes too thick.
• Taste for seasoning, return the sliced chicken to the pan, and serve immediately with parsley and Parmesan.