• 5 cups water
  • 2 cups Spaghetti fettucine, or linguine
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 2 tbsp J.Olive Co. extra virgin olive oil
  • 2-3 Chicken breasts should be around 6-8oz each
  • 2 1/2 tsp J.Olive Co. butter olive oil
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1/3 cup minged garlic or 1/4 cup, depending on your preference
  • 1 tbsp italian herb spice blend
  • optional 1 tsp red chili flakes


  • Boil water in tall stockpot.
  • While boiling water, add olive oil to pan and heat on medium high until shimmery.
  • Generously salt and pepper chicken.
  • Add chicken to pan, cook until deep brown on each side, about 5 minutes per side.
  • Add garlic and butter olive oil, stir.
  • Let butter melt and garlic become soft and fragrant, about 3 minutes.
  • When garlic is lightly browned (and does not smell bitter), add chicken stock, wine, and Italian spices.
  • Stir to mix well.
  • Let sauce reduce and thicken, another 5 minutes.
  • When pasta is al dente and chicken’s internal temperature has reached 165 degrees, drain well and place in large serving bowl.
  • Add chicken and sauce over the top of pasta.
  • Toss to coat pasta in sauce.
  • Serve, garnish with fresh grated parmesan if desired.


Recipe and picture modified from