Creamy Chicken and Herb Pasta

Gather the ingredients.

Pat 4 small boneless skinless chicken breasts dry with paper towels and sprinkle evenly with 1 teaspoon fine salt and 1/2 teaspoon ground black pepper.

Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high. Place the chicken in the skillet and cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip the chicken and cook until lightly browned on the second side, about 3 minutes (the chicken will not be cooked through at this point). Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Add 1/4 cup finely chopped shallot, 3 large garlic cloves, finely chopped, and 1 tablespoon finely chopped fresh herbs, and cook, stirring often, until softened, about 2 minutes.

Pour in 1/2 cup dry white wine, increase the heat to medium-high, and cook, stirring and scraping the bottom of the skillet to deglaze, until reduced by about half, about 3 minutes.

Pour in 1 cup chicken stock and cook, stirring occasionally, until reduced by about half, 5 to 6 minutes.

Pour in 1 cup heavy whipping cream and stir in 2 teaspoons Dijon mustard and the remaining 1/4 teaspoon ground black pepper. Bring to a simmer over medium.

Place chicken breasts back into the simmering cream mixture, cover, and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through and registers 160 F on an instant read thermometer inserted into the thickest part, about 8 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook 12 ounces dry fettuccine pasta according to the package directions for al dente. Drain the pasta, reserving 1/2 cup pasta cooking water.

Transfer the chicken to a cutting board to rest for 5 minutes before slicing.

Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.

Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.

Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately.