1
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water and drain the rest.
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2
Add the chicken and cook for about 5-7 minutes on each side until the internal temperature reaches 165°F. Remove from the skillet and let rest, then slice into strips.
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3
Toss thoroughly to ensure the pasta is evenly coated, adding a bit of reserved pasta water if needed to achieve your preferred consistency.
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