Ingredients:

  • 1 lb chicken breast, sliced into thin medallions
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 12 oz fettuccine
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/2 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • 1 tsp dried oregano

Instructions:

  1. Heat olive oil in a large deep skillet over medium-high heat. Season chicken medallions with salt and pepper and sear until golden, about 3 minutes per side. Remove and set aside.
  2. In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1–2 minutes until fragrant and ivory-colored. Pour in the chicken broth and dried herbs, scraping the bottom of the pan to release the fond.
  3. Bring the liquid to a gentle boil and add the dry pasta. Use tongs to submerge the strands. Cook, stirring occasionally, for 12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and broth has reduced by half.
  4. Lower heat to low. Stir in the heavy cream and grated Parmesan cheese.
  5. Return the seared chicken to the pan.
  6. Stir everything together for 2 minutes until the sauce is thick and velvety.
  7. Let the pan sit off the heat for 2 minutes. The sauce will continue to thicken as it cools slightly. Serve immediately.