Step 1: Prepare the Chicken
Season the chicken cutlets with Italian seasoning, olive oil, black pepper, and chili flakes. This simple seasoning blend elevates the chicken’s natural flavor and creates a beautiful crust when cooked. Grill or sear the chicken until fully cooked, which should take approximately 10 minutes. The chicken should be golden on the outside and no longer pink inside.

Step 2: Cook the Pasta
While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil and add the fettuccini or your chosen long cut pasta. Cook according to package directions until al dente, which typically takes 8-10 minutes. Before draining, be sure to reserve about a cup of the pasta cooking water. This starchy water is invaluable for adjusting the sauce consistency later.

Step 3: Sauté the Vegetables
In a large pan, melt the salted butter over medium heat. Add sliced zucchini (or squash or a mix), minced garlic, dried oregano, and chili flakes. Sauté for about 5 minutes until the mixture becomes fragrant and the zucchini is tender but still has a slight bite. This step builds incredible flavor and ensures the vegetables maintain their texture.

Step 4: Create the Creamy Sauce
Add the cream cheese to the pan with the vegetables and stir until melted and fully incorporated. Gradually pour in the milk/heavy cream mixture while stirring constantly. The whisking motion is crucial here as it helps prevent lumps from forming. Then add the grated parmesan cheese, continuing to stir until the sauce is smooth and creamy. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld together.

Step 5: Combine and Serve
Combine the cooked pasta with the sauce in the pan, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Slice the cooked chicken and arrange it on top of the pasta. Garnish with fresh basil or parsley just before serving to add a pop of color and fresh flavor.