- 1 (12 ounce) package uncooked fettuccine
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast halves, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 1 cup whipping cream
- 1/3 cup chopped fresh parsley
- 1/4 cup grated fresh Parmesan cheese
- Chopped fresh parsley (optional)
- Grated fresh Parmesan cheese (optional)
- Cook fettuccine as directed on package; drain.
- Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated.
- Stir in 1/3 cup parsley and 1/4 cup cheese. Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly, until fettuccine is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional parsley and cheese.