-
1
In a large pot cook the fettuccine noodles according to the package directions omitting any oil it calls for.
-
2
When its done, reserve a cup of the pasta water before draining the pasta and setting it aside.
-
3
In a large saute pan over medium high heat, heat 1/3 of the olive oil.
-
4
When the oil is hot add the cubed chicken in a single layer.
-
5
Let the chicken cook for about 3 minutes before giving it a stir and adding in the minced garlic and salt.
-
6
Cook the chicken for another couple minutes until it is cooked all the way through.
-
7
Pour the chicken out onto a plate and wipe out the saute pan.
-
8
Turn the heat down to medium and add the remaining 2/3 of the oil into the saute pan along with the flour.
-
9
Whisk the oil and flour together until combined.
-
10
Pour in the warm milk slowly, whisking as you pour.
-
11
When the sauce thickens slightly add in the cream cheese, Parmesan cheese and a dash of salt and pepper.
-
12
Continue whisking until the sauce is smooth and creamy.
-
13
If the sauce gets too thick add in a couple tablespoons of reserved pasta water.
-
14
Add the chicken back into the sauce and stir until all of the chicken is coated.
-
15
Add the drained, cooked pasta into the sauce and toss until it is completely coated.
-
16
Remove it from the heat and start plating!
-
17
Top with additional Parmesan cheese and fresh flat leaf parsley if desired.
