Chicken Alfredo

Ingredients

• 12 oz fettuccine
• 1 lb boneless skinless chicken breast
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup finely grated Parmesan
• 1/2 tsp black pepper
• Salt for pasta water
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Bring a large pot of generously salted water to a boil and prepare the chicken while it heats.
2. Step 2.Slice the chicken breasts horizontally into thinner cutlets so they cook evenly. Season both sides with salt and pepper.
3. Step 3.Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook about 4–5 minutes per side, until golden and cooked through.
4. Step 4.Transfer the chicken to a clean plate and rest it for several minutes before slicing.
5. Step 5.Cook the fettuccine according to the package directions until just al dente. Reserve about 1/2 cup pasta water, then drain.
6. Step 6.Reduce the skillet heat to medium and add butter. Stir in the garlic and cook for about 30 seconds until fragrant.
7. Step 7.Pour in the cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
8. Step 8.Lower the heat and whisk in the Parmesan a little at a time until the sauce is smooth. Add black pepper and a splash of reserved pasta water if needed.
9. Step 9.Add the drained pasta and toss gently until coated. Slice the chicken and arrange it over the pasta.
10. Step 10.Finish with parsley and extra Parmesan if desired. Serve immediately because Alfredo sauce thickens as it cools.