I found this recipe in a Pillsbury Bake-Off publication. I don't cook very frequently but when I do, this recipe is one I make often. My family loves it. Don't overmix as this can cause the chicken and pasta to disintegrate. Also, I double the amounts of taco seasoning, whipping cream, parsley and Parmesan cheese. I find the original amounts (which is what I listed) too dry. I like my pasta creamy.

Ingredients

4 serv.

(12 ounce) package uncooked fettuccine↗1 package
olive oil↗1 tablespoon
boneless skinless chicken breast halves, cut into 1-inch cubes↗4
garlic cloves, minced↗2
minced
(1 1/4 ounce) package taco seasoning mix1 package
cup whipping cream↗1 cup
cup chopped fresh parsley1⁄3 cup
chopped
ounce grated fresh parmesan cheese1 ounce

Step-by-step instructions

1
Cook fettuccine as directed on package; drain.
2
In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, 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 heated through.
3
Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
4
Garnish with additional parsley and cheese.

Source: food.com

Original recipe ↗

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