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A creamy, rich pasta dish with garlicky goodness and nutty parmesan, perfect for weeknight dinners.

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Cook the pasta: Boil salted water, add fettuccine, and cook for 8–10 minutes until al dente. Reserve 1 cup pasta water, drain, and set aside.
Sauté the chicken: Heat olive oil in the same pot, season the chicken, and cook for 5–7 minutes until golden brown. Remove and set aside.
Prepare the garlic sauce: Melt butter in the pot, add garlic, and sauté for about 1 minute until fragrant.
Create the creamy base: Pour in heavy cream, simmer for 2–3 minutes, then mix in grated parmesan until melted.
Combine the pasta and chicken: Toss cooked pasta and chicken into the sauce, mixing well. Add reserved pasta water until the desired consistency is reached.
Final touches: Adjust seasoning with salt and pepper and serve hot, garnished with fresh parsley.

For a vegetarian option, substitute chicken with tofu.