Olive Garden Chicken Pasta: Restaurant Copycat in 45

Ingredients

• 2 (350 g) Large Chicken Breasts, sliced horizontally into thin cutlets
• 1 Tbsp Olive Oil
• 1 tsp Dried Italian Herbs
• ½ tsp Paprika
• Salt and Freshly Ground Black Pepper, to taste
• 300 g Fettuccine or Penne Pasta
• 1 Tbsp Coarse Salt (for pasta water)
• 4 Tbsp Unsalted Butter
• 4 cloves Garlic, finely minced
• 2 Tbsp All-Purpose Flour
• 360 ml Chicken Broth (low sodium)
• 360 ml Heavy Cream (Double Cream)
• 1 cup Freshly Grated Parmesan Cheese, plus extra for garnish
• ½ tsp Reserved Pasta Water (or more, if needed)
• ¼ cup Fresh Parsley, chopped