12 oz. uncooked fettuccine
1 tbsp. olive oil
2 boneless, skinless chicken breasts
2 cloves minced garlic
1.25 pkg. taco seasoning
1 cup whipping cream
¼ cup fresh chopped parsley
1 cup five cheese Italian blend
¼ cup parmesan cheese
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. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated. Stir in parsley and five-cheese blend.
Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly heated. Transfer mixture to large serving platter. Garnish with Parmesan cheese.