Using cream to make this easy restaurant quality meal at home is definitely worth the effort! Flavorful and tender chicken over creamy fettuccine, what more could you want!


  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 pound fettuccine
  • 1 tablespoon garlic, minced
  • 6-8 fresh sage leaves with stems
  • 2 cups heavy cream
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • Grated Parmesan cheese for topping


  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoon dried thyme
  • 2 teaspoon dried rosemary
  • 2 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil


In a bowl, combine salt, pepper, dried thyme, dried rosemary, smoked paprika, Italian seasoning and dried basil. Stir to combine.

Rub chicken breast with olive oil on each side., Coat the chicken throughly with spice mix rub.

Add 2 tablespoons of butter and 3 tablespoons olive oil to a large skillet over medium high heat. Once the butter has melted, add chicken breast and cook for about 4-5 minutes on each side. Flip the chicken only once to allow it to sear. Remove chicken from pan and set aside on a plate cover with foil.

Add pasta to large pot of boiling water season with salt and cook according to package directions. Drain well.

Add the remaining 2 tablespoons of butter to the skillet over medium heat. Add minced garlic and sage. Cook, stirring frequently, for about 1 minute. Gradually whisk in heavy cream and cook until slightly thickened, for about 4-5 minutes. Taste and adjust for salt and pepper. Remove and discard sage leaves.

Stir in pasta and gently toss to combine. Add the chicken back to the pan and top with some cream sauce from the pan. Sprinkle grated parmesan on top and garnish with parsley. Serve immediately. Serves 4